Patty’s Au Gratin Potatoes

Photo by Helen (#1) C.
Adapted from gooseberrypatch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gooseberrypatch.com

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

Directions

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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