Scalloped Taters

9 ingredients
2 steps

Ingredients

  • 1 package (2 pounds) frozen cubed hash brown potatoes
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup plus 1 tablespoon butter, melted, divided
  • 1/4 cup dried minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crushed cornflakes

Directions

  1. 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 until potatoes are tender, 3-4 hours.
  2. 2
    Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° until golden brown, 4-6 minutes. Stir the potatoes; sprinkle with crumb topping.

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