I had a pound of Yukon Golds and a ton of cheddar cheese left over from Thanksgiving, so I thought I'd give this recipe a try to use some of it up. I only used 1 can cream of mushroom soup (it was all I had, I think it would have been even better with cream of celery!) and no sour cream (used milk instead). I used 1/2 T onion powder instead of a fresh onion, and omitted the bell pepper. Even though I halved the potatoes, I still used the full 1 1/2 cups of cheese. These were pretty good...although I have to admit, way more work, way more waiting, and way more fat than just opening up a box of the "instant" au gratin potatoes....the potatoes obviously tasted a little fresher, but for the ease of things, I think I will probably only use the recipe when I've got extra potatoes and cheese lying around!! If I do make these again, I will probably try cheddar cheese soup and/or cream of celery. **Please keep in mind...I drastically changed the recipe by not adding sour cream, so don't let my review affect your decision unless you weren't planning on using it either!!** By the way, I upped the oven temp to 375 degrees, and although I was using raw potatoes, I was still able to shave 20 minutes off of the cooking time (45 min before adding the cheese, 25 after).
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