Family gatherings wouldn't be the same without this dish. It has been a family favorite since my mother first found it. Now our son, a cheese lover, makes the side dish for nearly every family function. We love its rich taste.—Kathy Brandenburg, Elkhorn, Wisconsin
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VERIFIED BY Taste of Home Test Kitchen
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1/4 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (16 ounces) sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup butter, melted, divided
- 2 cups cornflakes, lightly crushed
- In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Yield: 12 servings.
Originally published as Au Gratin Hash Browns in Light & Tasty
October/November 2003, p20
Reviews forAu Gratin Hash Browns
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MY REVIEW
Reviewed Mar. 14, 2015
"I followed the recipe except for the cornflakes and felt they were a little dry. The taste was very good. If I make them again I'd mix a little milk with the soup."
MY REVIEW
Reviewed Oct. 6, 2014
"I have never in my 50 years of life made better cheese potatoes than these. This a great dish that I always got stuck taking to every family holiday . I will be making a double batch on Thanksgiving for my boyfriend and I. He will love this recipe! Thank you!!!!!"
MY REVIEW
Reviewed Sep. 5, 2010
"Everyone loves these!"
