Combine and heat cream of chicken soup and 1 cube butter. Add sour cream, onion, salt, and pepper.In a large bowl mix cheese with the potatoes, then add and mix above sauce.

Place in a 13 x 9 baking pan and bake at 350* for 45 minutes or until all around edge are good and bubbly. Mix the melted butter with the cornflakes and spread over the top of the potatoes. Bake until golden.

Can be mixed together and held in refrigerator overnight before baking. You can also mix it alltogether and then freeze. Thaw before baking.