Nanna’s cheesy potatoes
Ingredients
1 (32-ounce) cubed potatoes
2 cups shredded mild cheddar cheese
16 ounces sour cream
1 can condensed cream of mushroom soup
1 cup butter, softened (2 sticks)
1 small onion, chopped
3 cups crushed corn flakes
Preparation:
Preheat oven to 425°F. Pour potatoes into a greased 9x13” baking dish. In a large bowl, combine the cheese, sour cream, and soup. In a large skillet over medium heat, combine the onion with one stick of butter and sauté for 5 minutes. Add to the soup mixture and spread over the potatoes in the dish. Arrange the crushed corn flakes over the potatoes and soup mixture. Melt the remaining stick of butter and pour evenly over the corn flakes—bake at 425°F for 1 hour.
