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My review
Mormon Scalloped Potatoes
18
Kitchen Witch
"A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good."
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Ingredients
1 h 20 m servings 484Original recipe yields 12 servings (1 9x13-inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 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.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5871 Ratings
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Most helpful positive review
8/16/2012
Really good! I think that I'll cut the potatoes a bit thinner next time. At 1 inch thick, they seemed a bit undercooked. Still tasted great though!
Most helpful critical review
2/11/2013
Russet potatoes come in such a wide range of sizes, saying 8 potatoes will get you no uniformity in the recipe. I halved the recipe and used 4 medium sized potatoes. I only had enough potatoes...
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8/16/2012
Really good! I think that I'll cut the potatoes a bit thinner next time. At 1 inch thick, they seemed a bit undercooked. Still tasted great though!
10/7/2012
Very good! The taste was perfect, original and filling. I did follow the advice of the other reviewer and sliced the potatoes much thinner than the one inch thickness that the recipe called for....
2/12/2013
I altered the recipe so that I could make these a day ahead. First I peeled the potatoes (10 of them),then I put them through the food processor and sliced them into 1/8 inch thick slices. Then ...
8/9/2012
This is a fantastic recipe! It's a true classic Mormon Utah dish! My whole family loved this recipe...even my 17-month old couldn't get enough of it! I've been looking everywhere for a dish l...
1/17/2015
I have made these potatoes twice now and they are a HIT! The only thing that I did differently was substituted Panko breadcrumbs for corn flakes (didn't have any), and the second time I adjuste...
1/26/2015
Fabulous! I thin sliced the potatoes first then parboiled or around 10 minutes until the potatoes were beginning to soften but could still be handled for layering. Use green chili dip instead of...
12/24/2014
I've made this several times and have found the addition of a layer of sauteed onions takes this to a different, delicious level. I usually put the onions on the bottom, just after the first lay...
4/6/2014
These are delicious!! I cut my potatoes about 1/4" & then cut them in half, like a half moon shape. Skipped the cornflake topping, as a personal pref. LOVE them!! Thanks, Kitchen Witch!!
4/16/2017
Made it exactly as written except I didn't parboil the potatoes. Instead, I used a mandolin to slice them thin and cooked the dish for 1 hr (covered for the first half). Super yummy.