Kathy created this recipe based on the best qualities of many attempted scalloped potato recipes.
7 large potatoes, sliced thin
1 C crushed corn flakes
1 tbsp melted butter/margarine
Sauce
1 cans cream of [your favorite] soup
½ C butter/margarine
1 pint sour cream
¾ C grated cheese
2 tbsp chopped onion
Preheat oven to 350°F.
Combine and heat sauce ingredients until smooth (it will be quite thick). Butter a 9×13″ pan. Layer ½ potatoes, then ½ the sauce. Repeat with remaining potatoes & sauce. Mix together corn flakes & butter and sprinkle over top. Bake for 1½ hours.
Yields: 8-12 servings
Time to make: 2 hr
Source: Kathy Hoffman