Reviewed: Aug. 17, 2003

very good

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Reviewed: Jul. 5, 2003

This recipe works with any type of creamed soup. I prefer Cream of Potato, but have also used celery, chicken and mushroom. The onions add a lot of flavor. I didn't care for the peppers, thought they were too over powering, but we aren't pepper fans at our house.

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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: May 28, 2003

I love potatoes and I loved these, they are so creamy, I could live off them! You should try them!

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Amanda

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Reviewed: May 12, 2003

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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R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Apr. 19, 2003

A big, sloppy mess. This made a ton, and it filled up my trash can nicely. It tasted very "factory" made and not at all like au gratin potatoes. Kids(17, 14 and 10) wouldn't touch it either.

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PrvtChef

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Reviewed: Apr. 4, 2003

This was very good and easy. I let the hashbrowns almost defrost; used low fat celery soup; low fat sour cream; 3/4 c. soy ched. and 3/4 c. reg. ched. Still a good amount of flavor using healthier alternatives. I'll make this again. Even my picky husband liked it.

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CSANDST1

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Reviewed: Apr. 3, 2003

Fantastic side dish! This made quite a bit, which was great because we had it for a couple of nights. I took the advice of others and added a bit more cheese, 2 cups. I also used bacon flavored cheddar cheese, which was terrific. This side dish is so versatile- we had it one night with slow cooked bbq chicken, once with scrambled eggs, and once with feta chicken breasts. That last one I got from this website as well and it goes wonderfully with the au gratin recipe! Thanks Jennifer!

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MICKAPOO

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Reviewed: Mar. 11, 2003

Great and easy! I used lowfat soups and fat-free sour cream. I also sauteed the onions and bell peppers beforehand, and didn't add cheese. Was just fine! Definitely mix everything together first. I baked on 350 for about 70 minutes. Thanks for the recipe!!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 24, 2003

I added ham to this recipe to make it a main dish. Was a little bland for a main dish. Next time I will try adding green chilies and using monteray jack w/jalapenos for the cheese.

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ALICAT2999

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Reviewed: Feb. 5, 2003

I made this for a work function. It was delicious! Very flavorful. I added a bit more cheese and a dash of fresh black pepper. I've had many people ask for the recipe! My goal was to make a hearty side dish that my vegetarian work friend could eat at our party. She had 3 helpings and still talks about it.

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LAURIE444

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 26, 2002

Great recipe and very easy. Followed many of the suggestions and everybody loved them.

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SEAOTR1

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Reviewed: Dec. 21, 2002

I mixed the potatoes with all the ingredients (even the cheese) and used condensed celery soup and condensed cream of mushroom soup with added fresh chopped celery. It came out great and the crowd loved it. I adjusted the quantity to 35 and the preparing and cooking in bulk with this recipe was a breeze.

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Ike

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Reviewed: Dec. 20, 2002

I took the advice of the other reviews and mixed all the ingredients instead of layering them. It was very moist and very good. I took this to my luncheon at school, and everyone wanted the recipe. Definitely a keeper.

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MARTETRIS

Cooking Level: Expert

Home Town: Tyler, Texas, USA

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Reviewed: Dec. 6, 2002

These are very good, I make them alot. I used cheddar cheese soup instead of cream of potato or celery. This makes them very cheesy.

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LUCY63

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Reviewed: Nov. 27, 2002

I did not layer the ingredients as the recipe suggests. Instead, I mixed the potatoes with the sour cream/soup mixture before baking them. Delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2002

Excellent! I agree that this recipe should be mixed together before baking rather than layering. I added more cheese and topped it with crispy fried onions.

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MLTS

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Reviewed: Oct. 22, 2002

This potatoe dish was very easy. Don't be tempted to add salt, there's already plenty in the soup.

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MONTANACOOK

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Reviewed: Sep. 29, 2002

SUPER! I follwed the recipe exactly the first time that i made this and it was WONDERFUL! The next time though, I used half the recommended bell pepper and then added an extra cup of cheese before placing it back into the oven for the second time. I even stirred the three cups of cheese into the potatoes so that it was blended nicely and it came out even better! Thanks for this recipe! It is a keeper!!

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Mr. Monty

Cooking Level: Intermediate

Home Town: Oakhurst, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 20, 2002

The dish definately needs mixed before baking. Our family found it a little on the bland side as written. Next time I will try some of the suggestions for sicing it up. The dish is easy to make and would be very good for the church covered-dish dinner.

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