recipe reviews for:

Golden Au Gratin Potatoes

“During the many years I've made this creamy potato dish, I haven't run into anyone who didn't like it! The sauce is very flavorful and just the right consistency--not too thick or too thin. For a family dinner or potluck dish, this casserole is always a winner. --Lavonne Hartel Williston, North Dakota”

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Reviewed: Oct. 3, 2009

I have been making this dish for past 5 yrs from a Taste of Home magazine. Everyone loves it, especially with ham! The sauce has a wonderful rich flavor...I'm a fan of sour cream. The potatoes are not floating in sauce, so make extra if you like yours on the creamy side. I cut down on the butter and occasionally skip on making the topping with equally good results. TIP - Make sure your potatoes are completely thawed and bake for the full hour or your potatoes will not cook thoroughly.

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: Mar. 2, 2009

The best when using bobobearzoe's changes

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Mrs. J.

Cooking Level: Intermediate

Living In: Eldersburg, Maryland, USA

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Reviewed: Feb. 10, 2009

I've made this 3 or 4 times now and everytime I do I get asked for more and the recipe. Very good!

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DeeJay08

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Reviewed: Dec. 19, 2008

I'm basing my rating on making the recipe exactly as-is with no changes. The potatoes never really got soft, it was greasy but dry (no suace!), and had an artifical taste. I'm glad I made it the day before my event so I can replace it with a different recipe.

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GDEEZY

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

We loved this recipe! I used cheese it crackers instead of cornflakes (Thats all I had on hand) and i added french fried Onins to the cheese it topping as well. I think I will keep the changes I made next time. I can't imagine this dish without the cheesey cracker addition!

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Mrs Nault

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 19, 2008

This recipe is my husband's favorite! It is pretty much the same as my mother in-law's "funeral potatoes". Except that we grate 8 real potatoes & saute` the onions. Personally, I also use half the butter & combine it with extra virgin olive oil. I like the comment left with layering suggestions, and will try that too.

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Anne N

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Reviewed: Mar. 25, 2007

I am basing this 5 star rating upon the changes that I made to the recipe. I used 1/2 cup of real onion and sauteed that in 3 tbs. of real butter. I added that to 2 cans of cream of chicken soup and 16 oz. of sour cream. I greased the pan and put the hash browns into the pan, put 1 pkg. (2 cups of cheddar cheese,shredded) on top of those potatoes, and then put soup/sour cream mixture on that. I then used 4 cups of corn flakes (crushed) mixed with 1/2 cup of real butter melted and put over all. Then I baked it at 350 Degrees for one hour. We really enjoyed this recipe, and will definitely make again many more times!!

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