Mormon Scalloped Potatoes

1. 1

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

2. 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.

3. 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.

4. 4

   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. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.