Mormon Scalloped Potatoes The Best Recipes

Saturday, June 25, 2016

Mormon Scalloped Potatoes

"A classic Utah dish, performed often in Dutch oven fashion, on the way to no longer remaining via a party. It's just that proper."

Ingredients :

8 Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of bird soup
2 cups bitter cream
1/2 cup butter, melted
1 cup chopped green onion
2 half of cups shredded Cheddar cheese
1 cup crushed corn flakes, or extra if wanted
1/4 cup butter, melted

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 stages F (one hundred seventy five stages C).
Place potatoes into a huge saucepan, cover with water, and produce to a boil. Reduce warmth to medium-low and simmer potatoes till smooth but no longer mushy, about 15 mins. Drain and let cool. Cut potatoes into 1-inch thick slices.
Whisk cream of chicken soup, bitter cream, half of cup melted butter, and inexperienced onions in a bowl till very well combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
Spread a skinny layer of the bitter cream sauce into the lowest of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, observed with the aid of a thick layer of sauce. Continue layers, finishing with sauce. Sprinkle corn flakes mixture over the pinnacle of the casserole.
Bake inside the preheated oven until casserole is effervescent and the corn flakes topping is crisp, about forty five minutes.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it evenly, and make easy-up easier.

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