Scalloped Potatoes

This is one of the potato dishes that seems to be most commonly made among people that I know. Everyone seems to have their own version of the recipe. Here is one that I tried for a Sunday dinner; we had them with barbecue chicken cooked in a Crock Pot. I used Corn Chex because I didn't have Corn Flakes and they still tasted great. I have also heard of people topping them with Rice Krispies and a number of other types of cereal.

About 6 medium potatoes, peeled, boiled, and grated or sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup onion, diced
1 1/2 cup grated cheddar cheese
1 cup sour cream
3/4 cup margarine
2 cups Corn Flakes or other cereal crumbs

Put potatoes in a casserole dish. Blend cream of mushroom soup, milk, and onion in a saucepan over medium high heat until smooth. Add cheese, sour cream, and 1/4 cup of margarine and heat through. Pour over potatoes in dish and work sauce through potatoes as needed. Melt remaining 1/2 cup margarine. Spread cereal crumbs over potatoes and drizzle melted margarine over crumbs. Grate a little extra cheese over top if desired. Bake at 350° for 30 minutes or until golden brown.