Saturday, February 6, 2010

Scalloped Potatoes Supreme

These potatoes are absolutely scrumptious!

8 large potatoes or 12-14 smaller potatoes boiled and diced
1 can cream of chicken soup
1 cube of margarine or butter
1/3 cup of grated onion (or 1/2 cup of chopped green onions)
1 1/2 cups grated cheddar cheese
1 pint (2 cups) sour cream
1 tsp. salt
2 tsp. ground sage

Boil potatoes until soft. Peel and dice. Place in a 9X13 pan or deep casserole dish. In a sauce pan add all the remaining ingredients (exclude potatoes) and stir until cheese is melted. Be careful not to let the mixture boil or the cheese will curdle. Add the sauce to the diced potatoes. Then sprinkle on topping.

2 cups finely crushed corn flakes, corn chex, crispix, or other similar cereal
2 Tablespoons melted butter

Mix these two topping ingredients together and sprinkle on top of potato mixture. Bake uncovered at 350 degrees for 30 to 40 minutes.

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