Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Spread a thin layer of sour cream sauce in the bottom of a 9×13-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.
Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
Nutrition Facts (per serving)
484
Calories
30g
Fat
42g
Carbs
13g
Protein
