Au Gratin Potatoes
Submitted by slammer
Loaded au gratin potatoes with hash browns, cheddar cheese, sour cream, green chiles, and a crunchy cornflake topping. The ultimate cheesy potato casserole for potlucks and holidays.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the potato casserole that gets requested at every family gathering and never comes home with leftovers.
Frozen hash browns, a full pound of cheddar cheese, sour cream, cream of chicken soup, and diced green chiles all get mixed together and piled into a 13×9 baking dish.
A layer of crushed cornflakes on top bakes into a golden, buttery crunch that shatters with every scoop.
It’s not fancy. It’s not health food. It’s the dish everyone fights over at the buffet table.
Kitchen Tips
- Thaw the hash browns just slightly so they mix evenly; completely frozen potatoes create icy pockets
- Don’t skimp on the cornflake topping; a thick, even layer gives the best crunch contrast against the creamy filling
- This casserole reheats like a champ; cover with foil at 325 for about 20 minutes
Ingredients
Directions
Mix all ingredients together (except cornflakes) and spoon into sprayed 13- by 9-inch dish. Top with cornflake crumbs.
Bake at 350℉ (180℃) 45 minutes. Makes 10 to 12 servings.
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