Scalloped Potatoes with Cheddar

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This a recipe my mom created. Its creamy & cheesy. It goes great with any chicken dish. I love to eat it the next day after its marinated.

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  • 8
  • Easy
  • 30 mins
  • 1 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 8 Potatoes
  • 1/2 cup of Butter
  • 1- 10 1/2 ounces of Cream of Chicken soup
  • 1 1/2 c of Sour Cream
  • 2 c Sharp Shredded Cheddar Cheese
  • 1/2 c of Corn Flakes
  • 1/2 c of Green Onions chopped
  • 1/2 tsp Salt & Pepper

Preparation

Step 1

Cut off the skin on the potatoes. Place whole potatoes into a pot of water and boil till slightly soft(do not over cook they need to be a little firm) after they have cooled slice them and place into a casserole baking dish. Spread them out.

Step 2

Heat up soup in a pot along with the butter and sour cream. Add salt & pepper and green onions. Then 1 1/2 c of the shredded cheese. Pour over potatoes in casserole baking dish.

Step 3

Cook at 350 degrees. After baking for 30 minutes put a 1/2 c of more shredded cheese and corn flakes on top then bake additional 15 minutes.

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Don't over cook the potatoes. They need to be a little hard while slicing after cooled since they will spend 45 minutes in the oven too. If you try to slice them instead of cooking them whole you will have a problem as they might all get broken up and turn in to chopped potatoes instead of scalloped.

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