Mormon Scalloped Potatoes

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.

• 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
• 2.5 cups shredded Cheddar cheese

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

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 5

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.