Funeral Potatoes

12 large potatoes or 32 oz bag frozen shredded hash browns
2 10 1/4 ounce can cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs butter, melted

Peel potatoes and boil for 30 minutes, until just tender.  Cool and grate into a greased 9 x 13 inch banking dish (or put hash browns into the baking dish).  Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and onions.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 TBS melted butter.  Sprinkle on top.  Bake at 350 degrees for 30 minutes.  Makes 12 servings.