Very very good recipe. Try it with crushed potato chips on top--fabulous!!

Pretty darn good! I used cream of mushroom (didn't have the celery) and added cooked bacon. It tasted like a loaded baked potato. A wonderful change from the normal potato side dish. The texture was a little thick - so next time ill thin it out - just a tad - with some milk. I also didn't use the corn flakes - i just didn't feel it needed them.

This was a great recipe. I use half the butter and white onions because thats what I had. I also would crush or even omit the cornflakes next time...they were a little chewy.

Delicious! I cut down on the butter with the corn flakes and it still tasted great. I used the larger blade on my processor - made french fry size potatoes.

Mmmm! In a 9X13 pan, Used a full bag of Oreida's Potatoes O'Brien (have added onions and peppers) to save time, added in garlic powder and some basil. Used a four cheese blend (2 cup bag), and some additional Parmesan cheese (didn't measure, just tossed on). Per suggestions, used about 1/3 cup melted butter and about 2 cups of crushed cornflakes. Cook time was a bit longer, as other reviewers stated. I LOVED this, but the kids didn't - hence the four stars.

excellent

It was very good, my husband thought I was crazy putting corn flakes on top. I would add something to give it a little more zing, personal preference, but it was good just as is. Very easy to make, I sliced my potatoes, thinly, and it took the exact same amount of time. The cream of celery soup is needed, would be bland with cream of mushroom or similar.

Wow this is so good. Great comfort food. I added ham to mine to make it a meal. I wasn't too sure about the cream of celery because I had never had it before...I grabbed it on accident at the grocery store. But this was the perfect recipe to try it with. Now I won't be afraid to use it again. This recipe is a definate keeper. Thanks so much!

I was drawn to this recipe thanks to Emily's mouthwatering photo, and I was not disappointed. Hubby raved, and we both had 2 helpings! I followed Emily's suggestion of using white onion, and I added about 1 tsp minced fresh rosemary. I diced my potatoes instead of shredding, so I baked mine longer. I used sourdough bread crumbs on the top and only used 1/4 cup butter--it was plenty. Even though I love the Company Potatoes from this website, I like this recipe because it uses "real" potatoes, and that really enhances the flavor. This will be a repeater at our house!

Really excellent. I followed the advice of one of the raters and added a clove of pressed garlic. I also added some celery salt to complement the cream of celery soup. Also since I used the (pre-cooked) Simply Potatoes (1 bag + about 1/4 bag), I could taste it to see how much more salt & pepper it needed. Cooked longer per other raters. People had seconds and third and ate 'til we couldn't have any more.

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.

Awesome! This is my favorite potato dish. I used white onions instead of the green onions. The cornflake topping is really good, too, although I've used crushed up potato chips in the past. Will definitely make again.

I have made recipes from this site for years and always been happy. This recipe had no flavor, and I was really surprised that it was rated at 4 1/2 stars. I read all the reviews cooked it longer that the recipe called for and was glad I did because it was cooked. However, I will never make this recipe again.

This recipe is great! I served it at a get together and it was the first thing gone!

Good flavour but very rich.

This was a great recipe and easy to make. I needed to coook longer, going by instructions, the potatoes werent cooked enough. But once I cooked longer, the taste was GREAT!!!

Tasty recipe, husband loved it. 1/2 cup butter is WAY too much for my taste; next time I'll use a few tablespoons with bread crumbs instead. We sliced the potatoes instead of shredding them and used sliced Vidalia onions instead of green. Nice variation, but takes much longer to cook.

This was really good. I also used shredded potatos and Durkee onions. I will make again.

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 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.