Ingredients
8 large potatoes2 bay leaves1/4 cup butter, melted1/2 teaspoon salt1/4 teaspoon pepper2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2 cups shredded cheddar cheese, divided1 jar (2 ounces) diced pimientos, drained4 green onions, chopped1/2 cup crushed cornflakes
Preparation
Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
