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PdfBring 4 quarts of water to a boil; add 1 tablespoon of salt and unpeeled potatoes. Boil until slightly beyond fork tender. Allow to cool, then remove peels.
Grate potatoes and set aside (the grating disc of a food processor or a hand grater may be used).
Heat butter and soup in sauce pan over low heat; add minced onion, cheese, sour cream, 1 tsp salt, and pepper. Stir into potatoes and transfer to a 9x13-inch baking dish.
Refrigerate overnight.
Sauté cornflakes with 2 tablespoons of butter and use them to top potatoes.
Bake at 350°F for 45 to 60 minutes or until top is nicely golden brown.