I'm excited to share a delicious recipe from Nicole Lyon of Laguna Niguel, California!
"It's so comforting on a cold day and a perfect clutch side dish that tends to be a crowd-pleaser," shared Nicole. "I love the juxtaposition of the texture and flavor — it's all about the crunch of the cornflake for me."
I have to agree! It doesn't get more comforting and delicious than a good old fashioned potato casserole for everyone to enjoy.
INGREDIENTS
- 6-8 medium-size Yukon Gold Potatoes
- 1 cup of chopped scallions
- 2 cups of shredded cheddar cheese
- Crushed cornflakes
GRAVY SAUCE
- 1 cup of sour cream
- 1 can of cream of chicken
- 1 stick of unsalted butter
- Salt and pepper to taste (make sure you gravy taste test before assembly)
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Peel and halve your potatoes, then boil until the centers are soft (ensure you do not allow them to become too soft).
- In a separate pot, place your stick of butter over medium heat and allow the butter to melt down 3/4 of the way. Add your can of cream of chicken. Allow the two ingredients to become one while slowly stirring.
- Once the butter and cream of chicken have blended, add a cup of sour cream and continue to slowly stir over medium heat. Add salt and pepper according to your pallet preference. It is important you taste test your gravy to ensure that it's tangy and salty enough and the pepper is to your liking.
- Place potatoes in a large mixing bowl and add your gravy sauce one ladle at a time. This allows your gravy to soak into your potatoes. After you have incorporated the gravy into the potatoes, add your scallions and cheddar cheese and mix well, breaking up any potatoes that may not be bite-size. You want the consistency to remain slightly chunky.
- Add the mixture to a buttered casserole dish and cover the top with crushed cornflakes.
- Place sliced butter pieces on top of the cornflakes.
- Bake at 350 degrees for approximately 30 minutes or until the top has become golden brown.
