Mormon Scalloped Potatoes
Description
For this Mormon scalloped potatoes recipe with a sour cream sauce and green onions, there's a crunchy, buttery corn flakes topping on this side dish.
Ingredients
•
8 Idaho or russet potatoes, peeled
•
2 (10 1/2 ounce) cans cream of chicken soup
•
2 cups sour cream
•
1 cup chopped green onion
•
1/2 cup butter, melted
•
2 1/2 cups shredded Cheddar cheese
•
1 cup crushed corn flakes, or more if needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
5
Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.