The Best Au Gratin Potatoes

17 Feb

This is not a health food recipe but rather one you make once or twice a year provided that you eat good the other 363-364 days of the year. It is a family holiday favorite that I made out of the blue the other day, merely because we skipped Christmas this year (more about that another day).

Ingredients

1 cup sour cream

1 (10.75 ounce) condensed cream of mushroom soup

5 cups shredded frozen potatoes (no need to thaw)

3 cups shredded cheddar cheese

4 sprigs of green onion (about 1/2 cup)

1-1/2 cups of corn flakes

1/2 cup unsalted butter

1/2 lb. bacon (optional)

Preheat oven to 350 degrees. Spray 9. inch baking dish with cooking spray or lightly grease .

Cook bacon through (optional). Chop finely and set aside. Combine sour cream, and soup. Add cheese, onions, bacon (optional) and potatoes. Mix well. Pour mixture into baking dish and cover with foil for first part of baking.

Bake 50 minutes (if frozen) or 40 minutes (if fresh). Product should be slightly bubbly and soft. Mix corn flakes with melted butter and spread on top of baked product.

Bake uncovered an additional 15-20 mins.

Should be nice and bubbly when done and potatoes should appear more transparent. You can garnish with fresh parsley if you like.

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