This recipe for Creamy Au Gratin Potatoes couldn’t be any easier! Other than its time in the oven, comes together very quickly! It’s definitely going to become a “go-to” side dish for us. The biggest change I would make the next time I make it is to double the batch! This recipe makes enough to fill an 8″ square pan and will likely feed around four or five people. I think doubling the recipe would be extremely easy and leftovers are never a bad thing. Also, Grandma’s recipe calls for 12 ounces of frozen southern hash brown potatoes. I was able to find those at my local Publix, but only in a 32 ounce bag. I’m guessing it would be hard to find a 12 ounce bag anymore, so doubling the recipe just makes good sense.
Grandma also offers up a lot of substitutions or variations on the recipe as well. As she notes, the soup can either be cream of celery or mushroom but I think nearly any can of cream soup could work. For the potatoes, she also notes that you can use dinner fries, cottage fries or potatoes O’Brien – all of which could be great, too.
If you prefer, this Creamy Au Gratin Potatoes recipe can easily be made gluten-free as well, by swapping out the canned soup and making your own. I use this recipe to make my own sometimes and it really tastes great and is definitely healthier: https://www.food.com/recipe/gluten-free-condensed-cream-of-mushroom-soup-507027
