Au Gratin Potatoes II

  • Recipe By
  • Published Mar 19th
  • Ready In1h 20m
  • Servings6
  • Calories515
This was a favorite recipe of mine growing up. My mom made it for Thanksgiving every year. Simple and delicious. I have served it with chicken and beef.

Au Gratin Potatoes II Ingredients

The following are the ingredients needed to make delicious Au Gratin Potatoes II for 6 servings:

  • 1 cup sour cream
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 4 1/2 cups peeled and shredded potatoes
  • 2 cups shredded Cheddar cheese
  • 1/2 cup chopped green onions
  • 1 cup cornflakes cereal
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon chopped fresh parsley (optional)

Au Gratin Potatoes II Cooking Instructions

  • Prep15m
  • Cook1h 5m
  • Ready In1h 20m

To cook Au Gratin Potatoes II, you need about 15 minutes of preparation time. The time needed to cook this Au Gratin Potatoes II is about 1 hour 5 minutes , and you can serve your Au Gratin Potatoes II within 1 hour 20 minutes . The following are the steps to cook Au Gratin Potatoes II easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
  2. 2 In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
  3. 3 Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
  4. 4 Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.

Nutrition Facts

Per Serving: 515 calories; 38.3 grams of fat; 30.7 grams of carbohydrates; 14.2 grams of protein; 103 milligrams of cholesterol; 684 milligrams of sodium.

  1. May 23rd 2007

    I used to make this recipe for years for hunter who came to our place and it was always a hit. Only difference to my recipe is that I use cream of chicken soup, an ordinary onion and add 1 1 ...

  2. Dec 26th 2005

    I took some significant liberties with this recipe, and the result was AWESOME! I used Simply Potatoes brand refrigerated potatoes... needed more than one bag, so buy 2. I also used gruyere ...

  3. Nov 15th 2004

    I've made it several times now and the family all love it -- it's so quick and easy! I've used less butter, used different flavors with soup (cream of broccoli or cream of mushroom), used m ...

  4. Apr 15th 2003

    This is a wonderful recipe. However, to save some time, use the frozen hash-brown potatoes instead (trust me, you won't be able to tell the difference). Also, for added flavor, use half can ...

  5. Apr 7th 2003

    This wasn't bad. I used cream of mushroom soup, added garlic. Also used fresh breadcrumbs and seasoned them instead of cornflakes. If using fresh potatoes need to increase cooking time to 1 ...

  6. Nov 18th 2002

    I made this dish for my fiance and parents and they LOVED it, there were no leftovers! It's extremely easy to make, and tastes like you fussed. I used frozen, shredded hash brown potatoes in ...

  7. Oct 4th 2002

    This recipe is outstanding! The only thing that I did differently was that I made it into scalloped potatoes! I sliced the potatoes rather than shredding them! My husband & I (and our ...

  8. Jan 15th 2002

    WOW, even my fussy 8 year old devoured this one. I substituted mushroom soup and oh my, yum yum!

  9. Dec 26th 2001

    This was tasty, but much too greasy. I would reduce the amount of butter used on the top and change the corn flakes to bread crumbs. Other than that it was yummy and reheated nicely for th ...