Reviewed: Jan. 13, 2005

I was looking for a recipe that tastes like my husband's mother used to make. This is it! Thank you-- any time we can match up to mom's cooking, it's a good thing!

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Christianne

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Reviewed: Jan. 10, 2005

Very good! Although, the bottom layer was stuck to the pan, which was a bit of a pain. Tasty though. Next time I will try with cream of chicken soup instead of celery just to try a different flavor.

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NANCYMAC1

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Reviewed: 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 :)

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SHER15

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 19, 2004

This is very good! I have tried a lot of Augratin Potato recipes over the years and usually they are TOO rich, this isn't! I had printed it off at Christmas time thinking that I might make it then and then decided to try something else - should have made this one! I am a stickler for following a recipe to the letter, especially the first time around but I did put some chopped red pepper in this just because I like a little color and I happened to have some.

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TAMI OLIVER

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Reviewed: Jan. 11, 2004

This took ALOT longer to cook than the recipe said. Maybe the temp is off. But when it was done cooking, it was wonderful. I used cream of mushroom soup and a small regular onion and it was great. Wonder what it would taste like with French fried onions?

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TXLMOM3

Cooking Level: Expert

Living In: Zanesville, Ohio, USA

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Reviewed: Dec. 29, 2003

my whole family like de recipe. it was very easy to prepare.

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VCANAVIRE

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Reviewed: Nov. 24, 2003

This was my first time making au gratin potatoes. After cooking the dish for an extra 25 minutes, it turned out great. I think the next time i cook this dish i will use a larger baking pan and decrease the butter amount.

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MCCULLOD

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Reviewed: Oct. 25, 2003

LOVED! this recipe. Didn't have celery soup so i used cream of chicken. A new family favorite.

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TWINC44

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Reviewed: Oct. 15, 2003

This dish is FANTASTIC! I substituted cream of mushroom soup and used frozen hash browns. I also used half sour cream and half mayo because I was short on sour cream. I used a 9x13 dish and it was practically licked clean by my family! This is a definite keeper and a new family favorite!

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TULIPGIRL1

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Reviewed: Sep. 21, 2003

I absolutely love the flavour of this recipes - it's a wonderful cheesy potatoey flavour. However, the dish took a LOT longer to cook than the recipe said. I think next time I'll use a 9X13 pan instead of an 8X8 one. Fabulous though - absolutely loved it once it was finally done cooking.

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HEATHERCHUPPA

Cooking Level: Expert

Living In: Valleyview, Alberta, Canada

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Reviewed: May 23, 2003

This was okay, it was a lot of work shredding the potatoes and it took a lot longer than the recipe said to bake. I have another recipe that calls for frozen hashbrowns and Cream of Potato soup that we liked better, we will probably go back to that recipe. I also didn't care for the topping. Mine never really got crispy. Maybe I didn't have enough crumbs.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Apr. 15, 2003

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.

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SweetOlivia

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Reviewed: Apr. 7, 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.

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MOLSON7

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Reviewed: Nov. 18, 2002

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!! :)

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tracy b

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 4, 2002

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!

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JENNIFER HAINES

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Reviewed: Sep. 13, 2002

I made this as a side with a pork roast for a dinner presented to a bereaved family. It was a big hit. I doubled the ingredients, and made one for the family, too. Seemed generally well liked. Used frozen shredded potatoes, not too time consuming that way.

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ANTHOMPSON

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Reviewed: May 10, 2002

While I think this recipe sounded like a good idea, not only did it take a long time to prepare, but even with over an hour of cooking time, it still wasn't completely cooked. Some of the potatoes were still raw. Also, between the celery soup and the green onions... the flavor wasn't that great. I like celery and green onions, just not as the main flavor. My kids hated it but, had it been cooked completely through.. adults probably would have found it tolerable. So, there ya go!

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