Name: Mormon Scalloped Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Ingredients: 8 Idaho or russet potatoes, peeled; 2 (10.5 ounce) cans cream of chicken soup; 2 cups sour cream; 1 cup chopped green onion; 0.5 cup butter, melted; 2.5 cups shredded Cheddar cheese; 1 cup crushed corn flakes, or more if needed

Ingredients

8 Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
1 cup chopped green onion
0.5 cup butter, melted
2.5 cups shredded Cheddar cheese
1 cup crushed corn flakes, or more if needed

Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).
Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

Enjoy your meal!