Funeral Potatoes

6‑8 Medium Potatoes

½ cup butter

1 pt. sour cream

1 can cream of chicken soup

1/3 cup chopped onion

1 ½ cup cheddar cheese

Cook potatoes until tender, but not mushy.  Cool.  Shred or grate potatoes.  Heat the butter and saute the onions.  Blend the soup, sour cream, and cheese, then fold all the ingredients gently into the potatoes.  Place in a buttered 9x13 baking pan.  Melt 2 Tbs butter and add to crushed cornflakes then sprinkle on top of potatoes.  Bake at 350 for 45 minutes.