- 2 cups (16 ounces) 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
- 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. Yield: 12 servings (3/4 cup each).
Reviews forQuick & Easy au Gratin Potatoes
"I love these potatoes in all the different variations, but I'm thinking that next time I will add a can of green chilies (and maybe mexi-corn) to the mix along with Mexican cheese."
"Outstanding! I have used this recipe for nearly 40 years. Everyone raves about it."
"We call these "Ginger's Potatoes" because she made them for Christmas dinner and forgot what they were called. She boiled whole potatoes (about 6 medium), peeled and sliced them. She also used stuffing mix instead of cornflakes on top. We have also used crushed croutons and we always double the topping. You can also add cubed ham for a complete meal. Never tried it with frozen potatoes but, I will! Absolutely delicious!"
"Instead of 2 cups of sour cream, I use 1 cup of sour cream, 1 cup of onion dip and cream of celery, instead of cream of chicken( vegetarian). I have been making this for family functions and holidays since 1983. It’s even better the next day"
"I have a very similar recipe that a cousin shared with me, it uses a can of condensed cheddar cheese soup in place of the shredded cheese, the potatoes are the frozen cubed hash brown variety (thawed before mixing into the recipe), and the corn flakes are mixed into the dish instead of put on top. It is always a hit wherever I take it. I sometimes bake it in the stoneware crock of my slow cooker, then put the crock into the base to keep it warm while serving. A great pot luck dish. I didn't rate this particular recipe, since the one I use is not exactly the same, but I'm guessing this is a 5 star version as well."
"I used two large chopped onions in this dish (my family loves onions). Also used cream of celery soup that was what I had on hand. This was very good, my husband said I could make this anytime (he was on his 3rd helping)."
"Been making this forever and love it. You can use fresh shredded potatoes, just cook it at least 15 minutes longer."
"I have made a recipe similar to this for many years. Mine doesn't have the corn flakes, so I thought I would try it. I really liked the crunch. Great idea."