Sour Cream Potatoes

by Val Bunch

6 large potatoes; peeled, cubed and boiled

1 lb cooked ham, cubed

1 can cream of chicken soup

3/4 cup buttermilk (or milk with 1/2 tsp lemon juice added)

1 cup sour cream

1 cup shredded sharp or med chedder cheese

salt and pepper

corn flakes, crushed

Mix together all ingredients except the corn flakes and 1/2 the cheese.

Put the corn flakes and remaining cheese on top of the potato mixture and

bake in a 9x13 glass baking dish at 350' for about 1 hour.