Sour Cream Scalloped Potatoes

12 large potatoes or 2 bags (24 oz.) frozen hashbrowns
2 cans (10 3/4 oz.) Cream of Chicken Soup
2 cups Sour Cream
1 cup grated Cheddar Cheese
1/2 cup melted butter
1/3 cup chopped onion

Topping
2 cups corn flakes (crushed)
2 Tbsp. melted butter

Boil potatoes for 30 minutes (until just tender). Cool. Peel and grate or thinly slice potatoes into 10X14 pan. While potatoes cook melt butter add onions and cook until tender.  Combine butter and onion with rest of the ingredients except topping and gently blend into potatoes.  Combine cornflakes and butter for topping and sprinkle on top.  Bake at 350* for 30 minutes.