Fall Harvest Potato Casserole - cooking recipe

Ingredients

8 large potatoes
3 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces sour cream
1 (10 3/4 ounce) cream of chicken soup
2 cups cheddar cheese, shredded & divided
5 green onions, chopped
1/2 cup corn flakes, crushed

Preparation

Place potatoes and bay leaves in a large kettle; cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until tender.
Remove from heat; cool to room temperature.
Place potatoes in the freezer for 1 hour and do not drain cooking water.
Drain potatoes; peel and grate.
Place in a greased 9x13\" baking dish.
Drizzle with butter, sprinkle with salt and pepper; toss to coat.
Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
Sprinkle with remaining cheese; top with cornflakes.
Bake uncovered at 350 degrees for 45-50 minutes until bubbly.