Starlight Potatoes

10 White Rose Potatoes

Sauce:
3 cups grated cheddar cheese (mild to sharp - up to you.)
2 bunches of scallions - diced
2 cans cream of mushroom soup (cream of potato soup is okay too.)
8 ounces plain yogurt
8 ounces sour cream
1 cube butter

Topping:
1 cube butter
corn flake crumbs - few cups

Boil the potatoes until a fork goes into them easily but don't over cook.  Remove skin from potatoes.

To make the sauce put everything except the yogurt and sour cream into a pot and slowly let it all melt - stir so it doesn't burn at the bottom, then add the yogurt and sour cream and cook until creamy consistency and fully heated.  Don't burn.

Butter an oblong pan. Layer slices of cooked potatoes on the bottom - about 1/2 the potatoes.  Pour on about 1/2 the sauce and smooth it all out.  Add another layer of sliced potatoes and the rest of the sauce.

In a small pan melt the other cube of butter then slowly add corn flake crumbs until you like the consistency. (You can buy corn flake crumbs or just mash up some corn flakes.) They should be slightly covered with butter but not greasy.  It's up to you.  When they look the way you like them, add the topping to the potatoes.

Bake at 375 for about 40 - 45 minutes or until they start bubbling. Remove from over and let sit for a few minutes.  Serve.  Enjoy.  Accept all the love your diners give you because this dish is so incredible!!  YUM!!

- Gayle Thompson 3/19/12