Au Gratin Potatoes II

Au Gratin Potatoes II

Kerie Kelly 0

"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 515 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
  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. 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. 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.
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Reviews 94

  1. 127 Ratings


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 cheese, as I'm not a big cheddar fan. Added about 1/4 extra cup of pecorino/romano, a clove of pressed garlic, and salt and pepper and onion powder. Topped with canned fried onions and bacon bits. Cooked in a big 9 x 13 pan, because we like the well done parts best. RAVES ALL AROUND!!!


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 Cream of Celery and half cream of chicken. I have made it for several occasions and people have actually told me that they were craving them after they left.

Tracy Hamilton

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 instead of doing the shredding myself. I will be making this again soon. Just be sure you put it in a deep enough pan, so it doesn't bubble over. I learned that one the hard way!! :)