Au Gratin Potatoes

"Another family favorite, compliments of my wonderful SIL. These are found at potluck suppers, wedding showers, Easter dinner, and many summertime gatherings. Delicious and well worth the time it takes to make them."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by BarbryT photo by BarbryT
photo by Brenda. photo by Brenda.
Ready In:
2hrs 20mins




  • Melt both cheeses, margarine, and half & half in a medium saucepan.
  • Spread the potatoes over the bottom of a 9x13 cake pan. Pour the cheese mixture over the potatoes and let stand for 1 hour.
  • Bake for one hour at 350 degrees. Let stand 5 minutes before serving.

Questions & Replies

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  1. michelle1172
    Amazing. I was skeptical about the use of hash browns, but decided to try it... It is amazing. I made it for Christmas and everyone loved it.
  2. French Tart
    Naughty but VERY nice! Made for supper tonight and although I have not served it yet - I have had two or three spoonfuls! I do not have any Velveeta cheese, so I used all cheddar - but I did use frozen rosti, which is very similar to hash browns - what a great idea! I cooked it for 45 minutes and just need to "flash" it later - a very easy and delicious gratin dish - made for ZWT3. Thanks! FT:-)
  3. *Parsley*
    Comfort food, without a doubt. I used cubed frozen hashbrowns. I also added chopped onion for extra flavor. I only baked them for 45 minutes because they were getting too brown on top. I'll use this recipe again (with my little changes). Thanx!
  4. Brenda.
    Oh my these are terrific! I used a 1.5 lb bag of shredded hashbrowns, and let them stand for about 35 minutes before baking (step 2). The recipe turned out great. I baked for the full 1 hour and the potatoes were just perfectly browned. I will make these again for sure! Thanks for sharing. Made for Zingo- ZWT3- Nick's Mom
  5. BarbryT
    Yummy, and easy. I did use half butter and half margarine. The sauce came together smoothly and flavored the potatoes nicely. The texture of the potatoes was a bit mushy, undoubtedly due to the frozen nature of the potatoes :-) The ease of preparation makes the texture worth it.


I learned how to cook from my mom, and love to putz around in the kitchen. I watch many shows on The Food Network, too, though Good Eats is my favorite. I have many recipes of my own but am always looking for something that's just a bit different. I am now on the look out for great tasting lower carb recipes, and for natural/organic, whole foods. Feel free to send me Zmail! My photo - this a photo was taken at The Hofbrau Haus in Munich, Germany in April 2007. My mom and I took a wonderful 3-week tour last year and ate here twice. The food was homey and delicious, and the bier was great! I can't believe I finished the whole thing... <a href="" target="_blank"><img src=""></a><a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""><img src="">
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