4 lbs. potatoes 6 tbsp. butter 3/4 cup chopped celery 1 cup chopped onion 3 tbsp. flour 1 cup Smith's milk 1 pt. Smith's Sour Cream 1 ½ cups cheddar cheese, grated ½ cup Corn Flakes or cracker crumbs (crushed) 3 Tbsp. melted butter
Cook potatoes in skin. Cool, peel, and salt. Set aside.
Sauté the onion and celery in butter until translucent, add the flour, and mix until smooth, then add Smith's milk and stir over medium heat until thickened and smooth.
In a large bowl, mix together: potatoes, sautéed onion & celery mixture, cheese and Smith's sour cream. Refrigerate overnight. Crush corn flakes and add to melted butter. Sprinkle over potatoes in a large 9x13 pan and bake at 350°F for 1 hour. Serves 12-15.