Golden Au Gratin Potatoes Recipe
Golden Au Gratin Potatoes Recipe photo by Taste of Home

Golden Au Gratin Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8-10 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3/4 cup butter, melted, divided
  • 3 tablespoons dried minced onion
  • 1/2 teaspoon salt
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2-1/2 cups shredded cheddar cheese
  • 2-1/2 cups crushed cornflakes

Nutritional Facts

1 serving (1 cup) equals 449 calories, 27 g fat (18 g saturated fat), 84 mg cholesterol, 855 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.
Originally published as Golden Au Gratin Potatoes in Taste of Home April/May 2001, p31

Nutritional Facts

1 serving (1 cup) equals 449 calories, 27 g fat (18 g saturated fat), 84 mg cholesterol, 855 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Golden Au Gratin Potatoes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 30, 2013

Love this recipe! Make it every year for Easter or every time we have ham.

MY REVIEW
Reviewed Nov. 15, 2011

Best cheesy potato casserole EVER! My family loved it, the cornflake topping gives it a crunch. I halved this recipe and it easily served our family of 6, with more left over. Instead of using condensed chicken soup, try making a white sauce with some chicken broth. I used 4 1/2 cups of shredded potatoes instead of frozen hash brown potatoes. (I did halve the recipe.) It was great, will make again.

MY REVIEW
Reviewed Nov. 3, 2011

This is easy and very tasty. My guests went back for thirds. I added more very sharp cheese and used Panko crumbs instead of corn flakes. Two suggestions: mash down the potatoes a litte as they tended to be a bit too hard and put under the broiler the last few minutes for a nice crusty top.

MY REVIEW
Reviewed Aug. 17, 2011

I made this recipe for a large gathering. I baked it in several pans in the oven and then transferred to a crock pot to serve. It received rave reviews.

MY REVIEW
Reviewed Sep. 18, 2009

what are "southern style" hash browns?

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