Yum - I could almost make a meal out of these potatoes. They are creamy, cheesy, comforting, and just plain delicious.
Prep Time: 20 minutes
Cook Time: 4 hours
Ingredients:
- 32 oz. pkg. frozen hash brown potatoes, thawed and drained
- 2 Tbsp. butter
- 1 onion, chopped
- 1 cup sour cream
- 1 Tbsp. flour
- 8 oz. pkg. cream cheese, cut into cubes
- 1/2 cup grated Parmesan cheese
- 1/2 cup evaporated milk
- 10 oz. can condensed cream of potato soup
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme leaves
Preparation:
Place potatoes in 4-5 quart slow cooker. In heavy saucepan, heat butter and cook onion for 3-4 minutes until crisp tender. Add to potatoes in crockpot. Add remaining ingredients to crockpot and stir gently to blend. Cover slow cooker and cook on low for about 7=8 hours until mixture bubbles around edges and potatoes are tender, stirring once in the middle of cooking time.
