AuGratin Potatoes

Here’s a recipe that was handed down to my mother by our close friends from Bagley, Minnesota, circa 1960. It hasn’t changed much in all those years, except that I’ve swapped American and cheddar for Velveeta cheese in the original.

AuGratin Potato Casserole

It is extremely simple and works equally well as an accompaniment for your favorite fish dinner while vacationing in Minnesota, a last minute buffet item at a picnic or for a formal dinner at home. I still make it every year when I return to the “North Country” for my annual fishing trips and I still love it.

Ingredients

  • 1 2-pound package frozen hash-brown potatoes
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 small – medium onion (depending on your tastes)
  • 1 small jar pimento (we save the pimento pieces from our Blue Cheese Stuffed Olives recipe)
  • ½ pint sour cream
  • ½ pound American cheese, grated
  • ½ pound sharp cheddar cheese, grated
  • Crumbled bacon bits (optional) 

Instructions

Mix all ingredients together, reserving some of the cheese to sprinkle over the top just prior to serving.

Bake uncovered at 350 degrees for about an hour in a lightly greased Pyrex Oblong Baking Dish.

Sprinkle remaining cheese and bacon bits over the top and serve. It’s that easy and there won’t be many leftovers!

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