Prep 5 mins
Cook 5 hrs
We love these scalloped taters. Adapted from Quick Cooking.
Make and share this Crock Pot Scalloped Taters recipe from Food.com.
- 1 (2 lb) package frozen cubed hash brown potatoes
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1 1⁄2 cups milk
- 1 cup shredded cheddar cheese
- 1⁄2 cup butter, plus
- 1 tablespoon butter, melted, divided
- 1⁄4 cup dried onion flakes
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 cup crushed corn flakes
- In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper.
- Pour into greased crockpot.
- Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
- If desired: Just before serving, combine the cornflake crumbs and remaining butter in a pie plate.
- Bake at 350° for 4-6 minutes or until golden brown.
- Stir the potatoes and sprinkle with crumb topping.
Total hit at my house! The combo of the taste of scalloped potatoes and hash browns was great! Even reheated the next day was good. Made this for DH's birthday at his request for scalloped potatoes. We did add an extra cup of cheese and it was perfect! I forgot to do the cornflake topping, but no one missed it! EDIT: I made these a second time with cream of celery since I didn't have the cream of chicken handy. I much prefer them with the cream of chicken.
I liked the flavors of this recipe! It was very taste. however I was surprised by the amount of butter/oil and liquid it made. I was expecting a dryer product. I would add more cheese ,at least another cup, and 1/2 the butter in the recipe.Maybe even cut the amount of milk by some. The Flavor and the ease to cook in the crock pot makes this recipe worth playing with!I will probably try this again when I am in a creative mood.Thank you for posting! I had to update stars because the next day the potatoes had absorbed the juice and it was awesome! I am making it again right now!
We like it ok but I dont think it was creamy enough for my family. I omitted the salt and it was still a bit on the salty side - I would probably use low-sodium soup if I made this again. For a creamier taste I might use cream cheese in it also.