Mormon Scalloped Potatoes

Ingredients

• Servings: 1
• 8 idaho or russet potatoes, peeled
• 2 (10.5 ounce) cans cream of chicken soup
• 2 cups sour cream
• 1/2 cup butter, melted
• 1 cup chopped green onion
• 2 1/2 cups shredded cheddar cheese
• 1 cup crushed corn flakes, or more if needed
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 the sour cream sauce into the bottom of a 9x13-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.