Scalloped Potatoes with Cheddar
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.
- 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
Level of difficulty Easy
Preparation time 30mins
Cooking time 1mins
Cost Budget Friendly
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.
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.
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.
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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