Author: Canadian Living

  • Portion size 10 servings
  • Credits : NARJIS


  • 9 potatoes
  • 2 onions
  • 1/2 cup butter
  • 1 can cream of mushroom soup
  • 1 cup low-fat sour cream
  • 1 cup shredded Cheddar cheese
  • 1 cup bread crumbs
  • 1 cup corn flakes


Peel and boil the potatoes. When cool enough to handle, slice them. Set aside. Slice the onions and lightly saute them. Layer the potatoes and onions, alternately, in a buttered 9 x 13 baking dish. Mix together, in a pot, the butter, soup, sour cream and cheese. Stir and cook over low heat until the cheese melts. Pour all of this mixture over the top of the potatoes/onions in the baking dish. Sprinkle the breadcrumbs/cornflakes over the top of the soup mixture. Bake, uncovered, at 350 until hot (about 45 minutes from room temperature or about 1 hour from frig temperature). NB - this dish can be made one day ahead, stored in the refrigerator and heated just before the dinner is served.
Share X

Scalloped Potatos Made Ahead