Name: Mormon Scalloped Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Idaho or russet potatoes, peeled - 8; Cream of chicken soup - 2 (10.5 ounce) cans; Sour cream - 2 cups; Butter, melted - ½ cup; Chopped green onion - 1 cup; Shredded Cheddar cheese - 2 ½ cups; Crushed corn flakes, or more if needed - 1 cup; Butter, melted - ¼ cup

Ingredients for - Mormon Scalloped Potatoes

1. Idaho or russet potatoes, peeled 8

2. Cream of chicken soup 2 (10.5 ounce) cans

3. Sour cream 2 cups

4. Butter, melted ½ cup

5. Chopped green onion 1 cup

6. Shredded Cheddar cheese 2 ½ cups

7. Crushed corn flakes, or more if needed 1 cup

8. Butter, melted ¼ cup

How to cook deliciously - Mormon Scalloped Potatoes

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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