Incredible Cheesy Potato Casserole

To initiate cooking, set your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat the interior surface of a 2 1/2-quart casserole dish with a thin layer of oil.

Subsequently, fill a large container with salted water and bring it to a rolling boil. Introduce unpeeled whole potatoes into the pot and cook until they become tender, requiring approximately 25 to 30 minutes. Remove the potatoes from the pot and transfer them to a cutting board, discarding the used water.

Once the potatoes have cooled sufficiently to handle, peel them and grate the flesh into a medium-sized bowl.

In a large skillet over medium heat, melt 1/4 cup of butter until it reaches a liquid state. Introduce the soup into the skillet and cook until it starts to bubble, signaling that it is ready. Remove the skillet from the heat source and stir in a generous amount of sour cream, shredded Cheddar cheese, and chopped green onion. Finally, incorporate the cooked potatoes into the mixture.

Pour the potato-soup-cheese mixture into the prepared casserole dish.

To add a crunchy texture, combine cornflake crumbs and 2 tablespoons of melted butter in a resealable plastic bag. Use your hands to mix the ingredients until they are well combined. Sprinkle this mixture evenly over the top of the casserole.

Finally, place the prepared casserole in the preheated oven and bake for 45 minutes.