Wednesday, October 1, 2008

Scalloped Potatoes

10-12 Medium Potatoes
2 cubes Butter
2 cans Cream of Chicken Soup
2 c. Sour Cream
1-1/2 c. Cheese, grated
1 c. Onion, grated
2 c. Corn Flakes, crushed

Boil potatoes with skin on; dice while warm. Over low heat, mix 1 cube butter, soup, sour cream, onion and cheese until sauce is smooth. Add potatoes, stirring lightly until all potatoes are covered. Pour into 9x13 pan. Top with corn flakes and drizzle with second cube of melted butter. Bake at 350 for 30 minutes. 

[Variation: add 1/2 c. crispy bacon) 

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