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Quick & Easy au Gratin Potatoes

On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    12 servings

Ingredients

  • 2 cups sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1 small onion, chopped
  • 2 cups crushed cornflakes
  • 1/4 cup butter, melted

Directions

  • Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish.
  • In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.
Nutrition Facts
3/4 cup: 394 calories, 22g fat (14g saturated fat), 70mg cholesterol, 680mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 11g protein.

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Reviews

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Average Rating:
  • luigimon
    Sep 9, 2020

    My mom used to make this and when she passed away, I started to make it. All of my friends and family want me to make this when we have get togethers. I omit the onion, but use the Ore Ida potatoes O’Brien, and instead of corn flakes, I use crushed potato chips.........super yummy!!!!

  • caratara
    Feb 25, 2020

    I love this dish, my whole family loves everything about it

  • John
    Feb 4, 2020

    No comment left

  • Janet
    Feb 4, 2020

    In Texas they call the many variations of these "picnic potatoes," but they often show up an just about any potluck table. I like green chilies added to my personal version and use buttered panko instead of cornflakes for a the crunchy topping

  • Joy
    Feb 4, 2020

    I know this recipe as Company Potatoes. I use cream of celery soup instead of cream of chicken. I make it all the time. Leftovers freeze well.

  • Irmie
    Feb 4, 2020

    Have been making for years... everyone loves..tried with crushed bacon Ritz..Hugh hit..luv reading the reviews to get extra hints also used cojack cheese instead of all cheddar.. did the half an half thing...yum ola.. friends said next time make double and they will bring their own to go home containers

  • Linda
    Feb 4, 2020

    I can't believe that people actually make this slop. 2 cups of sour cream, a can of completely processed, condensed soup. There's a good start to a healthy dish. Corn flakes on top of packaged hash brown potatoes? Why not? Take a look at the laundry-list of ingredients on both of those thing and maybe you will understand why the United States is home to the fattest and unhealthiest population in the world. But we're the GREATEST!!! This truly is disgusting.

  • Diane
    Feb 4, 2020

    Been making this for years, using frozen potatoes O’Brien. Gives it a little color. Hubby didn’t like cornflake topping so left it off. Pablo would be good, I think.

  • sussexspaniel
    Feb 3, 2020

    I’ve had these before and made them. Cannot get any flavor out of the recipe. Also, hate the name of the recipe. Someone really needs to re-think the title. Too morbid.

  • baweiss55
    Feb 3, 2020

    This dish is often requested for family gatherings and everyone loves them! I first got the recipe from my husband’s aunt and I made them for my side of the family. I had no idea what they were called, so I was often asked to bring “those potatoes” for parties and that’s still what we call them! Although I’m sure they’re great as is, I substitute cream of mushroom condensed soup due to the vegetarian in the family and one who doesn’t eat poultry. We also prefer the cubes hashed browns instead of shredded. These are great topped with cornflakes, but also good with French-fried onions on top!