Ingredients:
5 large potatoes
3 Tbsp butter, melted
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbsp finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs or dry bread crumbs, mixed with melted butter below
2 Tbsp butter, melted
3 Tbsp Parmesan cheese
Directions:
Boil unpared potatoes until tender. Drain and peel. Shred coarsely. Place in 2 or 3 quart casserole dish. Pour 3 Tbsp melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake at 325 degrees for 30 minutes. Makes 8-10 servings.
Recipe from the Lion House Restaurant in Salt Lake City, Utah
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