If you’re craving an indulgent, hearty side dish, you’ve come to the right place. Creamy Scalloped Potatoes bring you flavor you thought was only possible in your dreams! The combination of crispy hashbrowns, melty cheddar cheese, and a cornflake-butter crumble creates a culinary experience that will have you savoring every rich, mouthwatering bite. Baked to golden-brown perfection, Creamy Scalloped Potatoes will have everyone asking for the recipe… and for seconds!
Ingredients
- 1 (2-pound) package frozen cubed hashbrown potatoes
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 1 1/2 cups 2% milk
- 1 cup cheddar cheese, shredded
- 1/2 cup plus 1 tablespoon butter, melted, divided
- 1/4 cup dried onion, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup cornflakes, crushed
Directions
Step 1 –Grease a 5-quart slow cooker.
Step 2 –In a large bowl, combine the hashbrowns, the cream of chicken soup, the milk, the cheese, 1/2 cup of the butter, the onion, the salt, and the pepper.
Step 3 –Pour the hashbrown mixture into the prepared slow cooker.
Step 4 –Cover the slow cooker and cook on low heat until the hashbrowns are tender, about 3-4 hours.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Just before serving, on a pie plate, combine the cornflake crumbs and the remaining butter.
Step 7 –Bake the cornflake mixture until it is golden-brown, about 4-6 minutes.
Step 8 –Sprinkle the cornflake mixture on top of the hashbrown mixture.
Step 9 –Serve.