"This was a favorite recipe of mine growing up. My mom made it for Thanksgiving every year. Simple and delicious. I have served it with chicken and beef." — Kerie Kelly
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1 (10.75 ounce) can
condensed cream of celery soup
4 1/2 cups
peeled and shredded potatoes
shredded Cheddar cheese
chopped green onions
unsalted butter, melted
chopped fresh parsley
I took some significant liberties with this recipe, and the result was AWESOME! I used Simply Potatoes brand refrigerated potatoes... needed more than one bag, so buy 2. I also used gruyere cheese, as I'm not a big cheddar fan. Added about 1/4 extra cup of pecorino/romano, a clove of pressed garlic, and salt and pepper and onion powder. Topped with canned fried onions and bacon bits. Cooked in a big 9 x 13 pan, because we like the well done parts best. RAVES ALL AROUND!!!
This was tasty, but much too greasy. I would reduce the amount of butter used on the top and change the corn flakes to bread crumbs. Other than that it was yummy and reheated nicely for the next day.
This is a wonderful recipe. However, to save some time, use the frozen hash-brown potatoes instead (trust me, you won't be able to tell the difference). Also, for added flavor, use half can Cream of Celery and half cream of chicken.
I have made it for several occasions and people have actually told me that they were craving them after they left.
I made this dish for my fiance and parents and they LOVED it, there were no leftovers! It's extremely easy to make, and tastes like you fussed. I used frozen, shredded hash brown potatoes instead of doing the shredding myself. I will be making this again soon. Just be sure you put it in a deep enough pan, so it doesn't bubble over. I learned that one the hard way!! :)
I used to make this recipe for years for hunter who came to our place and it was always a hit. Only difference to my recipe is that I use cream of chicken soup, an ordinary onion and add 1 1/2 cups of cheese to the mix. I spread the butter-cornflakes mix on top and bake it uncovered in a 9x13 inch dish at 350° for 60 min, though. Some reviewers said their gratin would not be done or too greasy - by distributing the potatoes in a bigger dish they will be done for sure. Crush the cornflakes in smaller pieces with your hands and use 1 ½ to 2 cups crushed cornflakes, this way the butter gets absorbed and it makes a nice crust. Mexican fans may use tortilla chips (reduce butter, though).
And, of course, hash brown potatoes from the freezing aisle will do too! ;-) Just prolong the cooking time by 10 minutes if you didn’t let them thaw before preparing.
However - I think this is a recipe you can not go wrong with.
This recipe is outstanding! The only thing that I did differently was that I made it into scalloped potatoes! I sliced the potatoes rather than shredding them! My husband & I (and our puppies) loved them!
I've made it several times now and the family all love it -- it's so quick and easy! I've used less butter, used different flavors with soup (cream of broccoli or cream of mushroom), used more onion, experimented with cheeses and cheated and used frozen hashbrowns (much easier for me!). It's now permanently in the recipe box :)
This wasn't bad. I used cream of mushroom soup, added garlic. Also used fresh breadcrumbs and seasoned them instead of cornflakes. If using fresh potatoes need to increase cooking time to 1 1/2 hours. Good with beef or ham.
* Percent Daily Values are based on a 2,000 calorie diet.
Au Gratin Potatoes II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 345
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