Creamy and rich side dish perfect for holidays with ham or roast.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.

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  • Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.

  • Bake in the preheated oven until brown around the edges, 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

453 calories; 31.6 g total fat; 77 mg cholesterol; 770 mg sodium. 33.7 g carbohydrates; 10.5 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2014
We loved this recipe! I used cheese it crackers instead of cornflakes (Thats all I had on hand) and i added french fried Onins to the cheese it topping as well. I think I will keep the changes I made next time. I can't imagine this dish without the cheesey cracker addition! Read More
(2)

Most helpful critical review

Rating: 3 stars
05/13/2014
It was tasty but just way too much butter. I'll probably cut that in half next time. I'd rather add more sour cream then all that butter. It was a great starting point now I just have to tweak it a little Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2014
We loved this recipe! I used cheese it crackers instead of cornflakes (Thats all I had on hand) and i added french fried Onins to the cheese it topping as well. I think I will keep the changes I made next time. I can't imagine this dish without the cheesey cracker addition! Read More
(2)
Rating: 3 stars
05/13/2014
It was tasty but just way too much butter. I'll probably cut that in half next time. I'd rather add more sour cream then all that butter. It was a great starting point now I just have to tweak it a little Read More
(4)
Rating: 3 stars
11/01/2014
This recipe was just ok. The potatoes turned really mealy from the double cooking and for us that isn't a very nice texture. Added garlic and onion powders and made my own cream soup base. Also followed the recommendation of reducing the butter (only used about 1 tbsp). We prefer ours with more 'solid' potatoes so I will continue to use my normal recipe. Read More
(3)
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Rating: 5 stars
06/08/2014
We loved this recipe! I used cheese it crackers instead of cornflakes (Thats all I had on hand) and i added french fried Onins to the cheese it topping as well. I think I will keep the changes I made next time. I can't imagine this dish without the cheesey cracker addition! Read More
(2)
Rating: 5 stars
11/23/2018
This was perfect but I agree with a little less butter. The flavors were just what I was looking for. I added ham cubes to it and sent it home for my daughter and her family! Read More
Rating: 5 stars
05/21/2016
I made this for Christmas dinner. Everyone loved it even the picky eaters. Was asked for the recipe. Leftovers were also good. (There wasn't too much left.) Read More
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