Funeral Potatoes

12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion (I make this optional)
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender.  Cool and grate into a greased 9X13-inch baking dish (or put hash browns into the baking dish).  Combine soup concentrate, sour cream, cheese, and 1/2 cup melted butter, and onions.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 tablespoons melted butter.  Sprinkle on top.  Bake at 350 for 30 minutes.  Makes 12 servings.

Taken from The Essential Mormon Cookbook