Taste of Home
Scalloped Taters
TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 12 servings.
This creamy, comforting slow-cooked side tastes marvelous with almost any main dish and is a snap to assemble with frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania
Ingredients
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1 package (2 pounds) frozen cubed hash brown potatoes
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1-1/2 cups 2% milk
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1 cup shredded cheddar cheese
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1/2 cup plus 1 tablespoon butter, melted, divided
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1/4 cup dried minced onion
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1/2 teaspoon salt
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1/8 teaspoon pepper
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3/4 cup crushed cornflakes
Directions
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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.
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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.
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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