May 23, 2007
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.
—Caljane
