Rich and creamy side dish ideal for holidays when paired with ham or roast.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 potatoes
- ½ cup butter
- 3 green onions, chopped, or more to taste
- 1 pint sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup shredded sharp Cheddar cheese
- 1 teaspoon salt
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.
- Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange potato slices in the bottom of an 8×8-inch baking pan. Pour cheese sauce over potatoes.
- Bake in the preheated oven until brown around the edges, about 45 minutes.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 19 g |
| Sodium | 770 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I use this recipe, after reading reviews, I used 1/4 cup of butter and 1/4 cup of vegetable oil the Au Gratin potatoes returned out and taste great. will definitely use this recipe again! I uploaded a picture but I don’t see it! recipe is worth trying.
This was perfect, but I agree with a little less butter. The flavors were just what I was looking for. I added ham cubes to it and sent it home for my daughter and her family!
I made this for Christmas dinner. Everyone loved it, even the picky eaters. Was asked for the recipe. Leftovers were also good. (There wasn’t too much left.)
This recipe was just ok. The potatoes turned really mealy from the double cooking and for us that isn’t a very nice texture. Added garlic and onion powders and made my own cream soup base. Also followed the recommendation of reducing the butter (only used about 1 tbsp). We prefer ours with more ‘solid’ potatoes so I will continue to use my normal recipe.
We loved this recipe! I used cheese it crackers instead of cornflakes (Thats all I had on hand) and i added french fried Onins to the cheese it topping as well. I think I will keep the changes I made next time. I can’t imagine this dish without the cheesey cracker addition!
It was tasty, but just way too much butter. I’ll probably cut that in half next time. I’d rather add more sour cream then all that butter. It was a great starting point, now I just have to tweak it a little