CREAMY POTATO CHEESE BAKE

8 large cooked potatoes
1/2 cube butter
2 cans cream of chicken soup
1 pint sour cream
1 1/2 cups grated cheddar cheese
1/4 tsp salt
1 small onion, diced
1/2 cup corn flakes, crushed

Cook potatoes. Cool, peel, and shred potatoes. Melt butter, then mix with
soup, sour cream, cheese, salt, and onion. Place shredded potatoes in a
greased 9x13 pan. Pour sauce over potatoes. Sprinkle with cornflakes. Bake at
350 for 45 minutes, uncovered.