Harvest Potato Casserole

• 8 large potatoes
• 2 bay leaves
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (16 ounces) sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cups shredded cheddar cheese, divided
• 1 jar (2 ounces) diced pimientos, drained
• 4 green onions, chopped
• 1/2 cup crushed cornflakes

1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
2. Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
3. In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
4. Bake, uncovered, at 350u0b0 for 45-50 minutes or until bubbly.

potatoes, bay leaves, butter, salt, pepper, sour cream, condensed cream, cheddar cheese, pimientos, green onions, cornflakes

Taken from www.tasteofhome.com/recipes/harvest-potato-casserole/ (may not work)