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Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
Bake uncovered at 350 F for 40-50 minutes.
Serve these with baked ham, oven roasted turkey, or flank steak.