Yield: approximately 8 adult servings
8 medium sized potatoes
1 bay leaf
4 tbs melted butter
1 can cream of chicken soup
1 1/2 cups sour cream
3 chopped onions
2 cups grated cheese
Cook potatoes with skin on until tender - put bay leaf into water while cooking potatoes. Cool potatoes
Preheat oven to 325 degrees. Peel and coarsely grate potatoes, stir in melted butter. Place in ovenproof casserole dish which is buttered to prevent sticking.
In a separate bowl, combine sour cream and can of soup and mix until smooth. Add onions.
When this mixture is completely mixed, add to potatoes.
Place in casserole dish. Top with cheese.
Cover and bake for 45 minutes. Remove cover and bake at 350 degrees for 15 minutes or until top is nicely browned.