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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 ½-quart casserole dish.
Fill a large pot with lightly salted water and bring to a boil. Add whole unpeeled potatoes and cook until tender, 25 to 30 minutes. Transfer potatoes to a cutting board; discard water. When cool enough to handle, peel potatoes and grate into a medium bowl.
Melt ¼ cup butter in a large skillet over medium heat. Stir in soup; cook until begins to bubble. Remove from stove; stir in sour cream, Cheddar cheese, and green onion, then stir in potatoes. Pour mixture into the prepared casserole dish.
Shake cornflake crumbs and 2 tablespoons melted butter together in a resealable plastic bag until combined. Sprinkle over top of casserole.
Bake in the preheated oven for 45 minutes.