Scalloped Taters

Ingredients

• 0.5 cup butter divided melted
• 10 ounces cream of chicken soup undiluted canned
• 0.8 cup oatmeal cornflakes crushed
• 0.3 cup dehydrated onion dried minced
• 2 pounds hash browns frozen cubed
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 1.5 cups milk whole

Equipment

• bowl
• oven
• slow cooker

Directions

1. In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper.
2. Pour into a greased 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until potatoes are tender.
3. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate.
4. Bake at 350° for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping.