Au Gratin Potatoes II Recipe -
Au Gratin Potatoes II Recipe

Au Gratin Potatoes II

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
  2. In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
  3. Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
  4. Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2005

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!!!

Most Helpful Critical Review
Dec 07, 2003

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.

Dec 19, 2005

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.

Sep 28, 2003

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!! :)

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.

Apr 14, 2003

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!

Nov 15, 2004

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 :)

Nov 08, 2003

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 684 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Creamy Au Gratin Potatoes

See how to make the best creamy scalloped potatoes.

How to Make Au Gratin Potatoes

See how to make rich and creamy au gratin potatoes in four easy steps.

Potatoes Au Gratin

Learn how to make this creamy, cheesy casserole—a favorite all year long.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States