Heart Attack Potatoes

• 6 -8 large potatoes, peeled and sliced, about 1/4 inch thick
• 1 onion, chopped
• 1/2 cup butter or 1/2 cup margarine
• 1 (10 1/2 ounce) can cream of chicken soup or (10 1/2 ounce) can cream of mushroom soup
• 1 cup cheddar cheese, grated
• 1 cup sour cream
• 1 1/2 - 2 cups corn flakes, coarsely ground

1. Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
2. In a saucepan, combine the butter, soup, cheese and sour cream.
3. Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
4. Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.

potatoes, onion, butter, cream of chicken soup, cheddar cheese, sour cream, corn flakes

Taken from www.food.com/recipe/heart-attack-potatoes-398328 (may not work)