Mormon Scalloped Potatoes
Course: PotatoCuisine: EuropeanPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
12
Yield
1 9×13-inch casserole
Ingredients
8 — Idaho or russet potatoes, peeled
2 (10.5 ounce) cans — cream of chicken soup
2 cups — sour cream
½ cup — butter, melted
1 cup — chopped green onion
2 ½ cups — shredded Cheddar cheese
1 cup — crushed corn flakes, or more if needed
¼ cup — butter, melted
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
- Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
- Spread a thin layer of sour cream sauce into the bottom of a 9×13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
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