Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Potatoes:
Peel and slice the potatoes into thin, even slices. You can use a mandolin slicer for consistent thickness.
3. Make the Potato Mixture:
In a large bowl, combine the sour cream, cream of chicken soup, milk, melted butter, salt, pepper, and half of the shredded cheddar cheese. Stir until well combined.
4. Layer the Potatoes:
Place a layer of sliced potatoes at the bottom of the prepared baking dish. Top with a portion of the sour cream mixture, spreading it evenly over the potatoes.
Repeat the layers until all the potatoes and sour cream mixture are used up, ending with a layer of the sour cream mixture on top.
5. Add the Toppings:
Sprinkle the remaining shredded cheddar cheese on top of the potatoes.
For added crunch, sprinkle crushed cornflakes or Ritz crackers evenly over the top, followed by the melted butter.
6. Bake:
Cover the baking dish with aluminum foil and bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
7. Serve:
Let the dish cool for a few minutes before serving.
