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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Reviewed: Jul. 27, 2007

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!

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 27, 2007

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!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 27, 2007

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.

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Nette

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Reviewed: 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.

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: May 8, 2007

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.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Feb. 16, 2007

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.

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Leslie

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Reviewed: Dec. 5, 2006

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

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Mac

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Patuxent River, Maryland, USA

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Reviewed: Nov. 25, 2006

Good flavour but very rich.

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Christina

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Nov. 8, 2006

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!!!

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sadlerchick2006

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Reviewed: Aug. 28, 2006

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.

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Melissa

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Reviewed: Feb. 17, 2006

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

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: 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!!!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Nov. 14, 2005

Good but cook about 15 minutes longer than stated.

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Reeseepeesee

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Reviewed: Jul. 18, 2005

I thought this was OK. My husband loved it though. I think it should have been a bit cheesier. The only change that I made was using Ritz crackers instead of cornflakes and added salt and Italian seasoning .

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paynes

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Reviewed: Jul. 5, 2005

This was very delicious. I took a suggestion posted here and used cream of chicken soup instead of the cream of celery and I added 2 pressed cloves of sautéed garlic. The whole family loved this one. I didn’t get a chance to make the cornflake topping, and it was very good without it.

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MEESELF

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2005

very awesome

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MASTR9BALL

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 11, 2005

loved it! I did a new recipe no-no and tried it for the first time on easter with company, but all is well everyone loved it.

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SEQUOIAMOM

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Reviewed: Apr. 6, 2005

I made this for a family get together and took home an empty bowl. I lightened it by using fat free sour cream, fat free cream of celery soup, light cheese, and using half the butter and 1 cup of cornflake crumbs. I did sprinkle it with some salt and pepper too, just personal preference. I gave it extra time for baking, as others have indicated. Yummy, this will be a keeper.

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LINDA LASHLEY

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Redgranite, Wisconsin, USA

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Reviewed: Mar. 26, 2005

This recipe was awesome. The only change I made was that I used sliced potatoes instead of shredding them. I did have to increase the cooking time, but it was worth it. A+ Keeper!!!

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