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Mormon Scalloped Potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Utah scalloped potatoes with crispy cornflake topping, creamy sour cream sauce, and green onions.
Ingredients:
  • 8 Idaho or russet potatoes, peeled
  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 cups sour cream
  • 0.5 cup butter, melted
  • 1 cup chopped green onion
  • 2.5 cups shredded Cheddar cheese
  • 1 cup crushed corn flakes, or more if needed
Instructions:
  • Preheat the oven to 350°F (175°C).
  • In a large saucepan, add potatoes and enough water to cover them. Bring to a boil, then simmer over medium-low heat until potatoes are tender but still firm, approximately 15 minutes. Drain and allow to cool before slicing into 1-inch thick pieces.
  • Combine cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl, whisk until well blended. Stir in cheese. In a separate bowl, mix corn flake crumbs with 1/4 cup melted butter.
  • Start by delicately spreading a thin layer of the tantalizing sour cream sauce in a 9x13-inch glass baking pan. Follow this with a layer of potato slices and a generous layer of sauce. Repeat these layers, finishing off with the sauce. Finally, sprinkle the delectable corn flakes mixture over the casserole.
  • Cook in the oven until the casserole bubbles and the corn flakes topping is crunchy, typically for 45 minutes.

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