This recipe is so fast and easy to assemble, you might make au gratin potatoes more often! Using dehydrated potatoes and cheese soup speeds up preparation time without sacrificing flavor.
AU GRATIN POTATO BAKE (Pantry Cooking II)
1 can (10-3/4 ounces) cheddar cheese soup
1-1/2 cups HOT water
1 (4 ounces) carton of dehydrated hash browns (1-1/2 cups) or 1-1/2 cups dehydrated diced potatoes
2 tablespoons dried onion
Mix soup and water. Add potatoes and onions. Pour into a 1-1/2 quart casserole. Bake at 450o for 30 minutes. Let stand 5 minutes before serving. Serves 4-6.
To double: Use a 2-quart casserole. Bake 45 minutes.
