Reviewed: Nov. 22, 2009

Absolutely love this recipe!!! I have been using it for years and has become a Thanksgiving stable the family drools all year for

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catrina

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Reviewed: Oct. 5, 2009

I am making it right now. It's in the oven. I am using half cream of celery and half chicken as i saw someone suggest. I didn't add any onions though. Did make sure to add pepper and a little salt. I even grated my own potatos. Planning on putting panko on top. Will update with edit to let you know how it turns out :) Fingers crossed that it will be yummy. EDIT....Just finished eating. It was yummy but it was not 'wow' like i was hoping. My 4 yr old liked it which is good :)I feel something is missing. I'm thinking it would be great with bacon. So next time i'll try that.

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Betty

Cooking Level: Beginning

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 26, 2009

This recipe was a huge hit with my family. Impressive flavor for little effort! I did make a few changes, using what I had on hand. I used the frozen pre-shredded potatoes because it saves so much time. I used 1/2 a chopped red onion instead of the 1/2 cup of green onion. I didn't have sour cream, so I used a 5 oz can of evaporated milk instead. I will definitely make this again and the only other change I will make is less butter in the topping. 1/2 a cup was way too much.

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jclaw6

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 30, 2009

This recipe is Fantastic! I often substitute one cup of ham for one cup of potatoes. I have also doubled the "sauce" ingredients and added broccoli and cauliflower in place of the extra potatoes. Either way makes for a great dinner!

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KTOlough

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

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Reviewed: Jun. 9, 2009

This recipe was so delicious and so creamy! Best potato casserole that we have ever made, hands down! We did use light cream of mushroom soup instead of cream of celery. Also cut the butter in half for on the cornflakes and would cut it down even more in the future. used frozen hashbrowns to make it easy. Yum yum!!! Leftovers were great too!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Apr. 13, 2009

PERFECT! I used frozen hash browns, cut down on the butter, cooked a bit longer and it was fantastic. I made two one with onions and one w/o. The one w.o onions needed onion powder for flavor. Had it for leftovers the next day and mixed some ham in it for great meal. I can't wait to make this one again.

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Stefanie

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Reviewed: Apr. 13, 2009

I doubled the recipe and cooked in a huge pan so it wasn't too deep (didn't want it to take longer to cook). Served it at easter and came home with only a small serving. It took about 10 minutes longer to cook than the recipe stated. I thawed my frozen hash browns in the fridge, used cream of potato instead of cream of celery, no onions, used bread crumbs instead of corn flakes, and no butter. No one was raving about it, but everyone ate it. Could probably tinker a bit with what I did but don't have to.

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Kimberly

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Reviewed: Feb. 21, 2009

Wow! Talk about comfort food ;) I have made this many times now, and I can change the soup and completely change the flavor every time. I do use frozen hashbrowns- no need to thaw before you cook- and i add extra sour cream since I probably use more than required. I also add whatever cheese I have on hand, and it always is wonderful. Thanks!

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dpetlove

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

wow! this was an amazing recipe! i love au gratin potatoes and the last time i had them this amazing was at my wedding in april 08 and i have been craving them every since. i rate this recipe a 4 because it calls for WAY too much butter on top with the corn flakes. next time i will only use half a stick rather than a whole one and maybe add some more corn flakes for an added crunch. my husband moaned with every bite. he loved em!!! *side note: they are not good heated up....way too greasy.*

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 1, 2009

I made this last night for a get-together. I used Cream of Chicken soup and a little more sour cream. I was a little disappointed that the potatoes were not cooked through enough. I used a round and deep casserole dish so that could be the problem. Next time I will bake longer. I also added salt and pepper as it was too bland without it. And I crushed the corn flakes. I will keep this recipe and next time change it up using the different comments.

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MANORBOOKS

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Reviewed: Jan. 14, 2009

I made this tonight as my first "Au Gratin" recipe and it turned out great! I used fat free soup, light sour cream, double the cheese, bread crumbs, and about 1/4 of the butter and it still had lots of flavor. My husband is a cheese lover and wants even more cheese the next time!

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Lara's Mommy

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Reviewed: Jan. 7, 2009

This recipe was surely different than the Au Gratin Potatoes were used to but they were delicious. It was a hit on Christmas.

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Chavez

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 9, 2008

This is my fiance's absolute FAVORITE recipe. It turns out perfect every time I make it and he brags to all his friends that he has a girl who can cook. There are NEVER left overs! THANK YOU!

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Jamie

Cooking Level: Intermediate

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Reviewed: May 25, 2008

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

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LisaLisa

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Reviewed: Feb. 13, 2008

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.

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SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

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Reviewed: Dec. 28, 2007

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.

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Sandra

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Reviewed: Dec. 28, 2007

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.

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CBOERTJE

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Reviewed: Dec. 27, 2007

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.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 13, 2007

excellent

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WeezyWatson

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Reviewed: Jul. 31, 2007

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.

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KINEM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Au Gratin Potatoes II

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