Edmond’s Enod Potatoes

5 large potatoes or One bag frozen bag of hash browns
1 can (10 ½ ounces) cream of chicken soup
1 cup sour cream
1 cup milk
2 T finely chopped green onions
¾ cup grated cheddar cheese
¾ cup chopped cornflakes
2 T melted butter
3 T parmesan cheese

Cook the potatoes. Peel and grate the potatoes. In a large bowl, combine all the ingredients but the cornflakes, butter and parmesan cheese. Mix well. Add the potatoes. Stir. Pour in a 9 x 13 pan. Mix chopped cornflakes, butter and parmesan cheese and spread over the top. Bake 30 minutes at 325 degrees. Makes 8 servings.