I have made this recipe for years to rave reviews, with a couple of adjustments. I always put in a 2 lb. bag of hash browns instead of the 1 lb. that is called for here. Also I use cream of celery or cream of mushroom soup instead of cream of potato. Finally I add the crushed corn flakes mixed with a little butter on top to give it a little crispy topping and this is my holiday potato recipe. The best part is that it can be made ahead of time, like the day before (keep refrigerated), which is a big plus at holidays. Just don't put the crushed corn flakes/butter on top until ready to bake.

Reviewed On: Mar. 27, 2008

This recipe is absolutely wonderful! I used the coarsly grated Parmesan cheese rather than the finely grated and liked it that way better. This will be filed with my "favorites".

Reviewed On: Feb. 3, 2007