Patty’s Au Gratin Potatoes

By carvalhohm

Ingredients

• 32-oz. pkg. frozen shredded hash browns
• 2 12-oz. containers sour cream
• 2 10-3/4 oz. cans cream of mushroom soup
• 1/4 c. milk
• chopped onion to taste
• seasoned salt and pepper to taste
• 6 to 9 slices American cheese
• 1/2 c. butter, sliced

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Combine all ingredients except cheese and butter in a large bowl. Mix well. In a slow cooker, alternate layers of the hash brown mixture and cheese, beginning and ending with the hash browns. Top with butter. Cover and cook on high setting for 1-1/2 hours; turn to low, cook 2-1/2 hours longer, or until potatoes are tender.

Makes 8 to 10 servings.