Mormon Scalloped Potatoes

There's a crunchy, golden topping of buttery corn flakes on top of this classic Utah side dish of creamy scalloped potatoes in a sour cream sauce with green onion.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 484 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Spread a thin layer of 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.