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Patty’s Au Gratin Potatoes


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Rate this recipe 4.4/5 (11 Votes)


  • 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


Adapted from


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.

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