RECIPE FROM "SANDY'S
Golden Au Gratin Potatoes
2 tablespoons butter or margarine
1/4 cup finely diced onion
1 can (10-3/4 ounces) condensed Cream of Chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup butter or margarine, melted, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
2-1/2 cups shredded Cheddar cheese
2-1/2 cups crushed cornflakes
Chives for garnish (optional)
In a small skillet, saute onions in 2 tablespoons butter until translucent. Set aside.
In a large bowl, combine soup, sour cream, 1/2 cup butter, sauteed onion, salt and pepper. Stir in potatoes and cheese. Transfer to a greased 13x9x2-inch baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50-60 minutes.
Garnish with chives before serving.
Yield 8-10 servings.