Au Gratin Potato Bake

• 4 lb. unpared potatoes, cooled and drained
• 1 (10 1/2 oz.) can condensed cream of celery soup
• 3 Tbsp. butter or regular margarine
• 1 c. chopped onions
• 1 1/2 c. shredded Cheddar cheese
• 1/4 c. butter or margarine
• 1 pt. dairy sour cream
• 1/2 c. crushed corn flakes
• pimento strips
• chopped fresh parsley

1. Remove skins from potatoes; shred potatoes into bowl, using medium blade or shredder.
2. Add cheese.
3. Saute onions in 1/4 cup melted butter in saucepan or until tender.
4. Remove from heat. Stir in soup and sour cream.
5. Pour over potatoes and cheese.
6. Mix well.
7. Turn into greased 13 x 9 x 2-inch 3-quart baking dish. Cover and refrigerate overnight.
8. Sprinkle with corn flakes, drizzle with 3 tablespoons butter.
9. Bake in 350u0b0 oven for 1 hour. Garnish with pimento and parsley.
10. Makes 12 servings.

unpared potatoes, condensed cream, butter, onions, cheddar cheese, butter, sour cream, corn flakes, pimento strips, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444598 (may not work)