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
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
Reviews
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
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.
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
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.
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.
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.
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!
I've been making these potatoes for years. We call the Holiday Potatoes. The difference between this recipe and mine is that I use O'Brien potatoes and 1c shredded cheddar with 1c of shredded swiss. I also add in a shake of garlic, onion, powder and parsley/italian seasonings. Feel free to add spices your family likes !
I love funeral potatoes but I generally leave the onion out and top it Panko. If I want it for a main dish, I substitute the sour cream for ranch and cut that in half, sure a pound of of chicken breasts that have been cubed with 1/3 cup of wing sauce. Top the potatoes with this. Then mix 1 stock of melted butter with some crushed Ritz crackers, bacon flavored are my family's favorite. Bake it covered for 30 minutes and uncovered for 30 minutes to make sure the chicken is done.
We love these potatoes but prefer the recipe without the corn flakes. This year I needed to make them gluten free so in place of the chicken soup I used about 2/3 of an individual-size Panera potato soup. Everyone loved it and will be my go to version now.