Comida Kraft
Recipe Box

Easy au Gratin Potato Bake

Prep Time
10
min.
Total Time
1
hr.
Servings

8 servings

This au gratin potato bake is easy to make, thanks to an ingredient list that includes packaged hash browns and canned condensed cream of chicken soup.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine ingredients.
  • Spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 50 min. or until heated through.

Variation

Save 50 calories and 6g of fat, including 3.5g of sat fat, per serving by preparing recipe with fat-free reduced-sodium condensed cream of chicken soup, KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Prepare using condensed cream of mushroom soup.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 220
Total fat 14g
Saturated fat 8g
Cholesterol 40mg
Sodium 680mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Yummy if you make a few changes We make this every year for Christmas but we do it a bit differently. We use real potatoes. Boil them first and then cut them up to the size of potato salad potatoes. Then in addition to the sour cream and cream of mushroom soup we add a can of cheddar cheese soup. Remember to flavor with salt and pepper. We add the shredded cheese the last 10 minutes of baking time to just melt over the top. This makes these potatoes much more flavorful! It is a great side dish with ham!
Date published: 2016-12-08
Rated 5 out of 5 by from I made this dish for a family holiday party and got rave reviews. I made this dish for a family holiday party and got rave reviews. Everyone commented on how delicious these potatoes were, and several people asked for the recipe. I have also used frozen "O'Brien" potatoes (with green and red peppers and onions) in this dish and that was quite good too. Excellent recipe and a real crowd pleaser.
Date published: 2006-01-03
Rated 5 out of 5 by from easy recipe easy to prepare.............................................................................................................................
Date published: 2016-12-07
Rated 3 out of 5 by from I thought using frozen hash browns wasn't a very good idea. I thought using frozen hash browns wasn't a very good idea. Even though I had thawed them prior to baking, they were still sort of hard. Next time I'm going to try using regular, cubed potatoes and possibly baking it for an hour instead of 50 minutes like the recipe called for. Had a great flavor though!
Date published: 2007-12-26
Rated 3 out of 5 by from I liked this recipe but it was bland.. I liked this recipe but it was bland.. I would add a little salt and pepper and maybe some herbs. I also mixed it all together the night before and the next day just popped it into the oven and still cooked it for the same amount of time it was easy and quick. Would also be great for a potluck.
Date published: 2009-01-16
Rated 2 out of 5 by from I like spicy, peppery food and love southwest hash browns, so I thought this would be perfect. I like spicy, peppery food and love southwest hash browns, so I thought this would be perfect. Unfortunately, the southwest hash browns were horrible in this recipe. It was too spicy for my taste. This dish should have a more savory cheese taste to it. The pepper flavor is way too overbearing.
Date published: 2008-12-18
Rated 5 out of 5 by from I tried it with potatoes, sliced and placed in the baking tray. I tried it with potatoes, sliced and placed in the baking tray. pour the cream over and substituted the condensed chicken soup with powdered chicken mushroom soup which was just poured on top of the mixture. And my all-time fav mozarella cheese! It's so creamy and I had my mum craving it now.
Date published: 2006-03-08
Rated 4 out of 5 by from I made this for Easter brunch and it was a hit with everyone. I made this for Easter brunch and it was a hit with everyone. Very easy and good - next time I will use cream of celery soup just to see what that tastes like. I didn't thaw the potatoes, just mixed it all together the night before and put it in the fridge overnight. It turned out great!
Date published: 2007-04-09
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