This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1¾ hrs

Au Gratin Potatoes

Read Reviews (149)

"Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!" — JBOPP

Ingredients Edit and Save

Watch video tips and tricks

Oven-Roasted Potatoes

Fachamatta's Famous Potatoes

Cheesy Potato Casserole

How to Make Roasted Red Potatoes

How to Make Instant Potato Pancakes

Twice Baked Potatoes

Creamy Au Gratin Potatoes

How to Make Au Gratin Potatoes

Potatoes Au Gratin

All about Cream

How to Cut Onions

Original recipe makes 12 servings Change Servings

1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream

1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese

Check All Add to Shopping List

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

ADVERTISE WITH US

I really liked this recipe...the SECOND time I made it. The recipe says to pour the mixture over the top of the hashbrowns and although I cooked for the required time, the soups never combined with the potatoes, resulting in crispy, stuck-to-the-pan potatoes on the bottom and cooked soup on the top. HOWEVER...feeling that this recipe deserved a second chance, I mixed the hasbrowns together and then baxed. YUMMY. In addition, since my first disaster, when I have left over ham, I dice it up and throw that in too. This is a much quicker version of the "au gratin" potatoes my mom used to make when they peeled, boiled and cubed potatoes. Now, I just throw in the ingrediants, MIX, cook and serve. Kudos Jennifer.

—DREGINEK

See full review »

Most Helpful Critical Review

Jul 24, 2003

Good and easy, but a little bland. I'm going to make it again but I think that I'll add some salsa along with some black beans or ground soy. Excellent potluck dish as it makes so much, but it reheats well if you are making it for fewer people.

—JENJOHNSTON

See full review »

201 Ratings

See other versions of this recipe!

Sep 29, 2003

I just loved this recipe....I only did 2 things differently; after I baked the potatoes for 1 hour, I stirred the mixture and then added 2 cups of sharp cheddar cheese; then baked the normal 30 additional minutes......if you are in a big hurry, the Ore-Ida potatoes O'Brian have onion and green pepper already included....saves a little chopping time....Wonderful recipe!

—JOY566

See full review »

Oct 01, 2003

I have had a version of this recipe for many years. Mine calls for cream of chicken soup and cream of mushroom and NO green peppers. Also mix all ingrediants together, spread in 9x13 pan and then dot with 1/4 cup of margarine. The margarine helps to take away some the the dryness. Yummy...

—CABOSCH49

See full review »

Jul 24, 2003

I made the following changes: used 2 cans cream of onion soup and drizzled 1/4 cup melted butter over the top. Covered with foil, baked at 350 for 1 hour. Uncovered and stirred in 2 cups shredded cheddar cheese and 1/4 cup milk. Then I baked it an additional 15-20 minutes. YUM!!!

—NANCY SWANSON

See full review »

Jul 24, 2003

Fast, easy and good.I did season it up a bit and added a little more cheese.

—MOLSON7

See full review »

Mar 23, 2005

This is good with a few modifications. I've been making something similar for years that I like better: substitute some cream of onion and cream of chicken for the other soups, use sharp chedder, omit the green pepper, and mix everything up before putting into the pan. I think it's much better this way! If you use the Simply Potatoes (refrigerated) it takes hardly any time to make this dish.

—momof2lovebugs

See full review »

Mar 20, 2008

The first time I made it I thought it was good but a tad dry so I added some milk to the sour cream/soup mixture to make it a little creamier the next time. I like to add half of the cheese to the mixture as well and stir it in with the potatoes. I usually bake this at a higher temp, at leat 350, for 1 hour. Then I take it out, stir it up, top with remaining cheese and let it bake until the cheese bubbles. Yum. When I make it for people that don't like onions, I just add some onion powder. Make sure you add salt and pepper to taste.

—R&R

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Au Gratin Potatoes II

Easy Au Gratin Potatoes

Spinach, Potatoes, and Bacon Au Gratin

Creamy Rosemary Au Gratin Potatoes

Cindy's Really Good Au Gratin Potatoes

Creamy Au Gratin Potatoes

Simply Potatoes(R) Easy Au Gratin Potatoes

Steak House Au Gratin Potatoes

Vegan Potatoes au Gratin

Healthier Creamy Au Gratin Potatoes

ADVERTISE WITH US

Nutrition

Calories
199 kcal
10%

Carbohydrates
20 g
6%

Cholesterol
27 mg
9%

Fat
10.2 g
16%

Fiber
1.8 g
7%

Protein
7 g
14%

Sodium
462 mg
18%

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

Nutritional Information

Au Gratin Potatoes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 199
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 5.9g 30 %
Cholesterol 27mg 9 %
Sodium 462mg 18 %
** Potassium 332mg 9 %
Total Carbohydrates 20g 6 %
Dietary Fiber 1.8g 7 %
Protein 7g 14 %
Sugars 1.7g
Vitamin A 8 %
Vitamin C 19 %
Calcium 17 %
Iron 4 %
** Thiamin 2 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.