Mormon Scalloped Potatoes
Ingredients
- 8 Idaho or russet potatoes, peeled
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups sour cream
- 1 cup chopped green onions
- 3/4 cup unsalted butter, melted, divided
- 2 ½ cups shredded Cheddar cheese
- 1 cup crushed corn flakes, or more if needed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, about 15 minutes. Drain, then cool. Cut potatoes into 1-inch thick slices.
- Whisk soup, sour cream, green onions, and 1/2 cup melted butter in a bowl until thoroughly combined; whisk in Cheddar cheese. Combine corn flake crumbs and remaining 1/4 cup melted butter in a separate bowl.
- Spread a thin layer of sour cream sauce in the bottom of a 9x13-inch glass baking dish. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layering, ending with sauce. Sprinkle corn flake mixture over top of casserole.
- Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
Source
Original recipe: View Original