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Better than Scalloped Potatoes




Source of Recipe


Sudbury Star Newspaper, April 1997






Recipe Introduction


Again, one of my family's favorite dishes, and excellent served with my Oriental Salad. It is a creamy potato dish that has much more flavor than scalloped potatoes. It combines cheese, onion and sour cream, topped with a thick, crunchy layer of cornflake crumbs. YUMMY!





List of Ingredients



• 6-8 large potatoes, peeled and sliced about 1/4 inch thick
  
• 1 onion, chopped
  
• 1/2 cup butter or margarine
  
• 1 can cream of mushroom soup
  
• 1 cup grated cheddar cheese
  
• 1 cup sour cream
  
• 1 1/2 - 2 cups of corm flake crumbs
  






Instructions



1. Cook the potatoes in water until they are barely tender. Drain off the cooking water.
   
   
2. Butter a 2 1/2 quarter casserole or eight-inch baking pan. Arrange the sliced potatoes in the pan and sprinkle the chopped onion on top.
   
   
3. In a saucepan, combine the butter, coup, cheese and sour cream. Cook over low heat, stirring often, until the ingredients are blended together.
   
   
4. Spoon the sauce over the potatoes. Sprinkle generously with cornflake crumbs (pressed in a Ziploc bag to make smaller), so the topping is a good 1/4 inch thick.
   
   
5. Bake at 350° for 30-45 minutes.
   






Final Comments


AWESOME! My most favorite from every scalloped potato dish I have ever eaten. Enjoy!