Cook potatoes with skins on and cool. Heat soup and butter over low heat, stirring until butter is melted. Remove from heat and stir in sour cream.
Peel and slice or grate potatoes into large bowl, alternating potatoes with grated cheese, soup mixture and chopped onions. Stir and toss gently. Turn into buttered 9x13-inch pan. Cover with Cornflake mixture. Bake in 350? oven for 1 hour.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 8-10 Serving|
|Calories from Fat: 177 (48%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 57.1mg||18 %|
|Sodium 319.9mg||11 %|
|Potassium 786.8mg||21 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 32.2g|
|Protein 12.9g||18 %|
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Calories per serving: 366
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