Scalloped Taters Recipe

  • 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
  1. 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.
  2. 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.