Scalloped Taters

1. 1

   In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5-qt. slow cooker. Cover and cook on low until potatoes are tender, 3-4 hours.

2. 2

   Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350u00b0 until golden brown, 4-6 minutes. Stir the potatoes; sprinkle with crumb topping.

No additional tips available.