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Mormon Scalloped Potatoes

Rated as 4.77 out of 5 Stars

"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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1 h 20 m servings 484
Original recipe yields 12 servings (1 9x13-inch dish)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  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. 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. 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. Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 484 calories; 30.4 42.3 12.7 76 601 Full nutrition

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Read all reviews 61
  1. 75 Ratings

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Most helpful positive review

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

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...

Most helpful
Most positive
Least positive

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!

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....

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 ...

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...

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...

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...

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...

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!!

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.