Potatoes Au Grautin
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2 pounds frozen hashbrowns
1 pint (2 cups) sour cream
1 pound (2 cups) diced Velveeta cheese
1 can (10 3/4 ounces) cream of chicken soup
1 can (10 3/4 ounces) cream of celery soup
1/2 cup butter
1 teaspoon minced onion
1/2 cup (1 stick) butter, melted
2 cups crushed cornflakes
Thaw potatoes. Melt cheese and butter in microwave, add to potatoes along with soup concentrates. Place in a greased 9x13-inch dish.
For topping, combine butter and crushed cornflakes. Crumble over potato mixture. Bake at 350 degrees covered with foil for 1 hour.
Gerie Wilson, Moline