Au Gratin Potatoes

Provided by Dawn Huber - 2001

1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt.  Stir in potatoes and cheese.  Transfer into a greased 13x9x2 inch pan.  Toss corn flakes and remaining butter.  Sprinkle over potatoes.  Bake uncovered at 350 degrees for 50 minutes or until heated through.  Yield is 8 to 10 servings

Ham and Potatoes Au Gratin

Provided by Eva Myers (1995)

1/3 cup of butter or margarine
3 tbs flour
1 1/2 cups of milk
1 cup of shredded cheddar cheese
1 cup of cooked, diced ham
2 cups of cooked, sliced potatoes
1 tbs of chopped, fresh, parsley

Melt 3 tbs of butter, and stir in flour until smooth.  Slowly add milk, and heat until the mixture thickens.  Add cheese and stir until cheese melts.  Add ham and 1 cup of potatoes.  Pour into a casserole dish, and add potatoes to the top.  Melt remaining butter, and brush on potatoes.  Sprinkle parsley across the top.  Bake at 400 degrees for 20 minutes or until casserole is hot and bubbly.

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.