Food Of The Gods--The Cheesy Potato Casserole With Sour Cream and Cornflakes

2 lbs potatoes (about 5-6 medium to large potatoes)
1 10 oz can cream of chicken, celery, or mushroom soup
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1 pint sour cream
2 cups sharp cheddar cheese, shredded
2 cups crushed corn flakes

Peel potatoes and boil in pot of water until potatoes are firm (usually if fork goes into potato easily, they are done). Set aside to cool. Note: You can use 2 lbs frozen hash browns, too. Just thaw them before using.

In the meantime, butter 13x9 casserole dish and then combine together in a separate bowl the soup, onions, salt, pepper, sour cream and cheddar cheese.

Shred potatoes when cool and then put them into the buttered casserole dish. Pour mixture of soup, onions, etc. over the potatoes and top with crushed corn flakes.

Melt 1/2 cup of butter in a pan and then pour over the corn flakes.

Bake in preheated 350 degree oven for 45 minutes.

Yes, yes--I know it calls for cornflakes! And a can of cream of something soup! And a whole stick of beautiful butter! And you could go all out and use frozen hash browns! But oh, oh! Sublime, utterly sublime! Truly transcendent on the tongue! And yet, it defies the laws of good or gourmet cooking, not to mention the guidelines for nutrition and health. This should be called Heart Attack Potatoes. You food purists out there who sneer at recipes calling for a can of some sort of "cream of" soup? You should try this! You will be transported to heaven on light, buttery, cheesy, creamy wings.