Those Potatoes Recipe 445

Steps:

• 1. Pre-heat oven to 350 degrees 2. Cook Potatoes with skins on until tender. 3. Cool completely. 4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own. 5. Melt butter. 6. Add cream of chicken soup, sour cream and green onions. Mix well. 7. Add half of the cheese to the potatoes and mix lightly and gently together. 8. Add the creamy mixture to the potato mixture. 9. Spread mixture into a 9x13 inch casserole pan. 10. Sprinkle lightly with salt and pepper. 11. Top with remaining cheese 12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.) 13. Melt remaining 1/4 cup of butter. 14. Drizzle butter over crushed cornflake crumbs. 15. Bake for 35 - 45 minutes

Steps:

• Preheat oven to 450 degrees.
• In a saucepan, melt 5 Tbsps butter.
• Add flour and cook over low heat, stirring, for 2 minutes.
• Remove pan from heat and gradually stir in cream and broth.
• Cook, stirring until sauce is thick and smooth.
• Stir in Parmesan cheese, salt and pepper.
• Fold in potatoes.
• Add more salt and pepper to taste.
• Put in buttered casserole.
• Mix Roquefort with melted butter and paprika.
• Sprinkle on top.
• Bake until cheese melts, 12-14 minutes.