Crunchy Cheese Potatoes
Yield: 6 Servings
Source: Homemaker Schools, Spring 98

1 c (8oz.) sour cream
1/2 c milk
1 tb minced chives
1/2 ts salt
1/4 ts pepper
6 md potatoes, peeled and sliced 1/4 inch thick
1 c (4oz.) shredded sharp cheddar cheese
1/2 c finely crushed cornflakes
additional minced chives, optional

In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1 inch baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350F for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired. Yield: 6-8 servings.