Creamy Scalloped Potatoes with Cornflake Crust

Preheat your oven to a high temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius.

Next, fill a large saucepan with water and add the potatoes. Cover them over and bring to a rolling boil. Once boiling, lower the heat to a medium-low setting and let them simmer until they're tender but still retain some firmness, approximately fifteen minutes. Remove from heat and let them cool down.

In a separate bowl, combine the contents of a can of cream of chicken soup, sour cream, half a cup of melted butter, and chopped green onions. Whisk everything together until it's smooth and well incorporated.

Melt some cheese in the sauce you've just created, then whisk it back into the mixture. In another bowl, mix together some crushed corn flakes with a quarter cup of melted butter.

Spread a thin layer of the sour cream sauce at the bottom of a nine by thirteen inch glass baking pan. Add a layer of sliced potatoes on top, followed by another thick layer of sauce. Continue alternating layers until you reach the top, finishing with a layer of sauce.

Finish off your casserole by sprinkling the corn flakes mixture evenly over the top. Place it in the preheated oven and let it cook until the casserole is bubbling and the corn flakes topping is crispy, taking around forty-five minutes to achieve this.