Au Gratin Potatoes II

Au Gratin Potatoes II

94

"This was a favorite recipe of mine growing up. My mom made it for Thanksgiving every year. Simple and delicious. I have served it with chicken and beef."
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Ingredients

1 h 20 m servings 515 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
  2. In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
  3. Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
  4. Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.

Reviews

94
  1. 128 Ratings

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Most helpful positive review

I took some significant liberties with this recipe, and the result was AWESOME! I used Simply Potatoes brand refrigerated potatoes... needed more than one bag, so buy 2. I also used gruyere chee...

Most helpful critical review

This was tasty, but much too greasy. I would reduce the amount of butter used on the top and change the corn flakes to bread crumbs. Other than that it was yummy and reheated nicely for the ne...

I took some significant liberties with this recipe, and the result was AWESOME! I used Simply Potatoes brand refrigerated potatoes... needed more than one bag, so buy 2. I also used gruyere chee...

This is a wonderful recipe. However, to save some time, use the frozen hash-brown potatoes instead (trust me, you won't be able to tell the difference). Also, for added flavor, use half can Cre...

I made this dish for my fiance and parents and they LOVED it, there were no leftovers! It's extremely easy to make, and tastes like you fussed. I used frozen, shredded hash brown potatoes instea...

I used to make this recipe for years for hunter who came to our place and it was always a hit. Only difference to my recipe is that I use cream of chicken soup, an ordinary onion and add 1 1/2 c...

This was tasty, but much too greasy. I would reduce the amount of butter used on the top and change the corn flakes to bread crumbs. Other than that it was yummy and reheated nicely for the ne...

This recipe is outstanding! The only thing that I did differently was that I made it into scalloped potatoes! I sliced the potatoes rather than shredding them! My husband & I (and our puppies...

I've made it several times now and the family all love it -- it's so quick and easy! I've used less butter, used different flavors with soup (cream of broccoli or cream of mushroom), used more ...

This wasn't bad. I used cream of mushroom soup, added garlic. Also used fresh breadcrumbs and seasoned them instead of cornflakes. If using fresh potatoes need to increase cooking time to 1 1/2 ...

This was a great recipe and easy to make. I needed to coook longer, going by instructions, the potatoes werent cooked enough. But once I cooked longer, the taste was GREAT!!!