Ingredients

• 8 Idahos or russet potatoes , peeled
• 2 , 10.5 ounce
• 2 cups sour cream
• 1 cup chopped green onions
• 0.75 cups unsalted butter , melted, divided
• 2.5 cups shredded Cheddar cheese
• 1 cup crushed corn flakes , or more if needed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, about 15 minutes. Drain, then cool. Cut potatoes into 1-inch thick slices.
3. 3 Whisk soup, sour cream, green onions, and 1/2 cup melted butter in a bowl until thoroughly combined; whisk in Cheddar cheese. Combine corn flake crumbs and remaining 1/4 cup melted butter in a separate bowl.
4. 4 Spread a thin layer of sour cream sauce in the bottom of a 9x13-inch glass baking dish. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layering, ending with sauce. Sprinkle corn flake mixture over top of casserole.
5. 5 Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

Nutrition per serving