Description
A classic Utah dish, done often in Dutch oven style, that will not last through a party. It’s just that good.
Ingredients
- 8 Idaho or russet potatoes, peeled
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups sour cream
- ½ cup butter, melted
- 1 cup chopped green onion
- 2 ½ cups shredded Cheddar cheese
- 1 cup crushed corn flakes, or more if needed
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread a thin layer of the sour cream sauce into the bottom of a 9×13-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.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp
- about 45 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12