Scalloped Potatoes, Easy And Very Good
Creamy and cheesy scalloped potatoes with crispy corn flakes topping, perfect for comforting family dinners and gatherings, combining rich flavors and satisfying textures.
Ingredients
Instructions
- Mix grated hash brown potatoes, undiluted mushroom soup, sour cream, and grated Cheddar cheese together.
- Spread the mixture evenly in a 9 x 13-inch pan.
- Crush the corn flakes and sprinkle them over the top of the potato mixture.
- Drizzle melted butter or margarine over the crushed corn flakes.
- Bake at 350°F (175°C) for 45 to 60 minutes until browned and bubbly.
Tips & Substitutions
For a creamier texture, consider adding an extra cup of sour cream or substituting with Greek yogurt. You can also mix in some diced onions or garlic for added flavor. If you don't have corn flakes, crushed potato chips or breadcrumbs can be used as a topping. Make sure to keep an eye on the baking time, as ovens may vary.
Serving Suggestions
Scalloped potatoes are a delightful side dish for roasted meats or grilled chicken. They pair beautifully with green salads or steamed vegetables for a well-rounded meal. For a complete dinner, serve alongside a slice of Yummy Sheet Cake for dessert, making it a hearty and satisfying option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 350°F until warmed through, or use the microwave for a quicker option. Cover with foil if baking to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes, Easy And Very Good contains roughly 867 calories, with 9g protein, 66g carbohydrates, and 63g fat. It is an excellent source of vitamin A (65% of the Daily Value), iron (55% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 779mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of hash browns?
Yes, you can use fresh potatoes, but you'll need to peel and grate them first. Freshly grated potatoes will require a bit more prep time, and you may want to soak them in cold water to prevent browning before mixing them with the other ingredients.
Is it possible to make this dish ahead of time?
Yes, this dish can be prepared in advance. Mix the ingredients as directed and refrigerate overnight. Before baking, add the crushed corn flakes and melted butter. Baking time may need to be adjusted if it's taken directly from the fridge.
Can I make this dish gluten-free?
Yes, you can make a gluten-free version by using gluten-free corn flakes or substituting with crushed rice crackers. Additionally, ensure that your mushroom soup is gluten-free, as some brands may contain wheat. This way, you can enjoy this delicious dish without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).