In four Dutch ovens, combine soups, cheese, sour cream, 1 cup butter, seasoned salt, garlic power and pepper. Cook and stir until cheese is melted and mixture is smooth. Add potatoes; mix well. Transfer to four greased 13-in. x 9-in. baking dishes (dishes will be full).
Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Melt remaining butter; toss with cracker crumbs. Sprinkle over potatoes. Bake 10-15 minutes longer or until topping is lightly browned. Let stand for 5 minutes before serving.