Au Gratin Potatoes Recipe -
Au Gratin Potatoes Recipe
  • READY IN hrs

Au Gratin Potatoes

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"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

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.

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.

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!

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...

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!!!

Jul 24, 2003

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

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.

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.


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  • 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.

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