A delightful potato casserole with a creamy cheese sauce and a crispy topping, perfect for gatherings.
Boil the potatoes in their skins until tender but not overcooked.
Boiling the potatoes with their skins on helps retain their nutrients and flavor.
Allow the potatoes to cool slightly, then peel off the skins using a paring knife.
Peeling the potatoes while they are still warm makes the process easier.
Slice the potatoes thinly and arrange them in a greased casserole dish.
Use a mandoline slicer for even slices, ensuring uniform cooking.
In a saucepan, melt the butter and mix in the soup, 1.5 cups of cheese, green onions, and sour cream. Heat until combined.
Stir constantly to prevent the cheese from sticking to the pan.
Pour the cheese sauce evenly over the potatoes in the dish.
Ensure the sauce covers all the potatoes for even flavor.
Sprinkle the remaining cheese over the top, followed by the cornflake crumbs.
Press the crumbs gently to help them adhere to the cheese.
Bake in a preheated oven at 350°F for 30-45 minutes until bubbly and golden.
Check halfway through baking to ensure the topping doesn't burn.
Serve hot and enjoy your delicious cheesy potato bake.
Garnish with additional chopped green onions for a fresh touch.
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