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Scalloped Taters

This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    12 servings

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 234 calories, 14g fat (8g saturated fat), 39mg cholesterol, 500mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 6g protein.

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