1) 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.
2) Preheat oven to 350 degrees F.
3) Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
4) Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
5) Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
6) Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
7) Bake uncovered at 350 F for 40-50 minutes.
8) To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.