Scalloped Potatoes

12 large potatoes, skins on
2 cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter, melted
1/3 c. onions, chopped
2 c. corn flakes, crushed
2 T butter. melted

Boil potatoes for 30 minutes until just tender. Cool. Peel and cut potatoes into chunks and place in 9 x 13" casserole dish. Combine soup concentrate, sour creamm, cheese, 1/2 cup butter and onions. Pour over potatoes. Combine corn flaes and 2 tablespoons butter. Sprinkle on top. Bake @ 350 for 30 minutes.

Variation: Can add diced, cooked ham before adding the sauce.