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

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Max Servings:
8
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Ingredients

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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

453.38 calories; 10.47 g protein; 33.74 g carbohydrates; 31.63 g fat; 76.96 mg cholesterol; 770.16 mg sodium.Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Mrs Nault
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!
(2)

Most helpful critical review

Anonymous
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
(4)
4 Ratings
  • 3 Rating Star 2
  • 5 Rating Star 2
Anonymous
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
(4)
Arizona Desert Flower
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.
(3)
Mrs Nault
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!
(2)
Fayedenn
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.)