Cheesy Crock Pot Au Gratin Potatoes

This recipe is so thick, creamy and umm..umm good! It's a very filling dish that goes well with baked ham around the holidays. A staple in our family on Thanksgiving and Christmas. I usually double the recipe to make sure that I have left-overs to enjoy the next day!

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  lbs frozen hash brown potatoes (plain, unseasoned)
• 1 (8 ounce) package Velveeta cheese
• 1 (10 3/4ounce) can  Campbell's Cream of Mushroom Soup
• 1  pint half-and-half cream
• 1⁄4 cup butter
• 1 1⁄2 cups cheddar cheese (shredded)

Directions

1. Spray the bottom of crock pot with non-stick spray. I use Pam when I have it on hand or I use one of the new crock pot cooking liners for quick cleanup.
2. Spread the potatoes on the bottom of crock pot.
3. Simmer all remaining ingredients just until cheese is melted and well incorporated. Do not bring to a boil.
4. Pour cheese mixture over top of potatoes.
5. Cover and cook on low setting for 7-9 hours or on high setting for 3-4 hours. Cooking time may vary depending on individual crock pots.