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Au Gratin Potatoes


"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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1 h 45 m servings 199 cals
Original recipe yields 12 servings


  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 158
  1. 211 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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 ...

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 t...

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 shre...

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

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 chedde...

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 t...

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 be...

This was easy and delicious. It's a versatile side-dish and we enjoyed it alongside our steaks.