Potato Supreme

This is David's very favorite meal. If you even compare it to another dish similar to it (i.e. funeral potatoes) he gets pretty grumpy. We have making it down to a two-part science. I love that we each have our own jobs and that we finish perfectly on time, every time. Try this out. It's warm, gooey, and delicious.

Potato Supreme
Source: Sue Peaden

Ingredients:
8-10 Medium Potatoes
1 Pint Sour Cream
2 Cans Cream of Chicken Soup
1 can of milk
2 tablespoons onion flakes
2 cups of corn flakes
3-5 cups of cheese
2 Tablespoons butter

Directions:
Boil potatoes 45 minutes until soft. Let cool. Peel and grate potatoes and put in 9X13 pan. In a medium size bowl mix sour cream and cream of chicken soup. Mix in 1 can of milk and then add cheese. In small frying pan saute onion flakes until brown and add to soup mix. Mix the majority of the soup mix with the potatoes. Use remaining soup mix to put a very thin layer of sauce on top of potato and soup mixture. Put the corn flakes in a ziplock baggie and crush into smaller pieces. Melt the butter, add to the baggie and mix together. Sprinkle corn flakes on the top. Cook at 350 degrees for 45 minutes. This meal can also be saved in the fridge and cooked the next day at 350 for 1 hour.