Missionary Potatoes

1 large aluminum foil roasting pan
5 pounds frozen Shred's potatoes
1 large can cream of chicken soup
1 16oz sour cream
1 quart half and half
4 cups cheddar cheese, shredded
salt and pepper, to taste
crushed corn flakes

Let the frozen potatoes sit out overnight. They don't have to thaw all the way (or at all - it just decreases cooking time)

Stir together in the roasting pan, first the soup and sour cream, then 2 cups of the cheese, then the milk, salt and pepper, then potatoes last. On top sprinkle last two cups of cheese, a little more salt and pepper and crushed corn flakes. Bake uncovered in 350 degree oven for at least 2 hours. I think the baking time is the key to making these turn out. They can be cooked a half hour longer if they were really frozen.