Real Recipes From Real Home Cooks ®

"souper" potatoes au gratin

★★★★★ 4
a recipe by
Mikekey *
Seattle, WA

An easy au gratin recipe. Great with pork. If you prefer to leave skin on potatoes, scrub well.

Blue Ribbon Recipe

If you want an extremely easy and delicious potato side dish, give these au gratin potatoes a try. The cheddar cheese soup mixture is cheesy, slightly tangy, and flavorful thanks to dried minced onions. Once baked, the sauce is creamy and coats every potato. Once baked, the cheddar cheese sprinkled on top is bubbly and enhances the cheesiness of these au gratin potatoes.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 4
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For "souper" potatoes au gratin

  • 2 lg
    russet potatoes (baking potatoes)
  • 1 can
    condensed cheddar soup (10.75 oz)
  • 1/4 c
    dried chopped onion flakes
  • 1 Tbsp
    dried minced chives
  • 1/2 c
    sour cream
  • 1/2 c
  • salt and pepper, to taste
  • 1 Tbsp
  • 1/2 c
    shredded cheddar cheese

How To Make "souper" potatoes au gratin

  • Oven preheated to 375 degrees.
    Preheat oven to 375 F.
  • Potatoes peeled and sliced.
    Peel potatoes and cut each potato in half lengthwise. Cut each half into 1/4 inch slices.
  • Seasonings, condensed soup, milk, and sour cream combined in a bowl.
    In a medium bowl, mix remaining ingredients, except butter and cheese. Stir well.
  • Potatoes layered in baking dish and sauce poured on top.
    Coat a casserole with non-stick cooking spray. Layer half the potato slices in the bottom. Spoon half the sauce over the layer.
  • Layers repeated and dots of butter added on top.
    Repeat with the remaining potatoes and sauce. Dot with butter.
  • Dish covered in foil and baking in the oven.
    Cover with foil and bake for 1 hour.
  • Cheese sprinkled over the potatoes.
    Uncover, sprinkle with cheese, and bake uncovered another 15 minutes.