Fall Harvest Potato Casserole

Submitted by Chef Buggsy Mate

"This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 12-15

ingredients

• 8 large potatoes
• 3 bay leaves
• 1⁄4 cup butter, melted
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 16 ounces sour cream
• 1 (10 3/4 ounce) cream of chicken soup
• 2 cups cheddar cheese, shredded & divided
• 5 green onions, chopped
• 1⁄2 cup corn flakes, crushed

directions

1. Place potatoes and bay leaves in a large kettle; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 25-30 minutes or until tender.
4. Remove from heat; cool to room temperature.
5. Place potatoes in the freezer for 1 hour and do not drain cooking water.
6. Drain potatoes; peel and grate.
7. Place in a greased 9x13" baking dish.
8. Drizzle with butter, sprinkle with salt and pepper; toss to coat.
9. Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
10. Sprinkle with remaining cheese; top with cornflakes.
11. Bake uncovered at 350 degrees for 45-50 minutes until bubbly.