Total Calories: 596
Cook the potatoes in skins with bay leaf until tender. Remove. When cooled, peel and grate coarsely in large bowl.
In saucepan melt butter; pour in cream of chicken soup and stir until smooth. Blend in sour cream, salt, pepper, green onions and 1 1/2 cups Cheddar cheese.
Combine with grated potatoes. Mix until blended.
Spoon into a 9 x 13 inch greased pan. Bake at 350 degrees for 30 minutes.
Sprinkle remaining 1/2 cup Cheddar cheese over casserole and return to oven and bake 10 minutes longer.
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