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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

  • 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

515 calories; 38.3 g total fat; 103 mg cholesterol; 684 mg sodium. 30.7 g carbohydrates; 14.2 g protein; Full Nutrition


Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2005
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 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!!! Read More
(109)

Most helpful critical review

Rating: 1 stars
02/16/2007
I have made recipes from this site for years and always been happy. This recipe had no flavor and I was really surprised that it was rated at 4 1/2 stars. I read all the reviews cooked it longer that the recipe called for and was glad I did because it was cooked. However I will never make this recipe again. Read More
(3)
133 Ratings
  • 5 star values: 75
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 8
Rating: 5 stars
12/26/2005
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 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!!! Read More
(109)
Rating: 5 stars
12/19/2005
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. Read More
(77)
Rating: 5 stars
09/28/2003
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!!:) Read More
(61)
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Rating: 5 stars
05/23/2007
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 cups of cheese to the mix. I spread the butter-cornflakes mix on top and bake it uncovered in a 9x13 inch dish at 350 for 60 min though. Some reviewers said their gratin would not be done or too greasy - by distributing the potatoes in a bigger dish they will be done for sure. Crush the cornflakes in smaller pieces with your hands and use 1 to 2 cups crushed cornflakes this way the butter gets absorbed and it makes a nice crust. Mexican fans may use tortilla chips (reduce butter though). And of course hash brown potatoes from the freezing aisle will do too!;-) Just prolong the cooking time by 10 minutes if you didn t let them thaw before preparing. However - I think this is a recipe you can not go wrong with. Read More
(42)
Rating: 3 stars
12/07/2003
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 the next day. Read More
(26)
Rating: 5 stars
04/14/2003
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 puppies) loved them! Read More
(24)
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Rating: 5 stars
11/15/2004
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 more onion experimented with cheeses and cheated and used frozen hashbrowns (much easier for me!). It's now permanently in the recipe box:) Read More
(21)
Rating: 4 stars
11/08/2003
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 1/2 hours. Good with beef or ham. Read More
(19)
Rating: 5 stars
04/16/2003
WOW even my fussy 8 year old devoured this one. I substituted mushroom soup and oh my yum yum! Read More
(14)