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Scalloped Taters

By: Lucinda Wolker

"This creamy and comforting side dish from Lucinda Walker of Somerset, Pennsylvania tastes great with almost any dish and is a snap to assemble with convenient frozen hash browns. Tip: 'This is a good way to make potatoes when your oven is busy with other dishes,'Lucinda suggests."

Rate/Review | Read Reviews (21)

Prep Time:
10 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (2 pound) package frozen cubed hash brown potatoes
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/2 cups milk
1 cup shredded Cheddar cheese
9 tablespoons butter, melted and divided
1/4 cup dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup crushed cornflakes

Directions

In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5-qt. slow cooker. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 degrees F for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping.