These potatoes make a great side dish at parties and barbeques. And I just know it is eventually going to get warm enough here in the Midwest to have some barbeques. The warm weather can not come soon enough - of course in a couple of months I will be complaining that it is too hot. I know, never happy. Anyway here is the recipe. Enjoy!
26 oz country hashbrown frozen shredded potatoes, thawed
2 cups sour cream
1 stick margarine, melted
2 cups shredded mild cheddar cheese
2 cups cornflakes crushed
Drain potatoes. Mix all ingredients except cornflakes & 1/2 cup butter. Spread in 13 x 9 greased pan. Put flakes on top - drizzle remaining butter over the cornflakes. Bake uncovered at 350 degrees for 50 minutes. Cover with foil is getting too brown.