Why? Because we are going next level with that #cheesesauce, kicking condensed soups to the curb, and making a velvety smooth, addictively delicious sauce from scratch instead. This cheese sauce is so much better than anything you could get out of a can and so easy to make!
You might also know this dish as Slow Cooker #HashBrownCasserole. Whatever you decide to call it, you can’t go wrong serving it to a crowd. Everyone loves #cheesypotatoes, especially the kids!
You can get the recipe here: https://www.theanthonykitchen.com/crock-pot-cheesy-potatoes/
To make the sauce, you’ll start by melting butter in a saucepan on the stovetop. Then, add some onion and cook it until softened. Add flour (this is your thickener), followed by the chicken broth. Add the chicken broth a splash at a time so it stays nice and smooth, and everything incorporates evenly. Last, you’ll stir in the sour cream, salt, pepper, and of course, lots of shredded #Cheddarcheese! Freshly grated cheese is best!
The sauce may taste a little salty to you at first, but keep in mind, we’re going to season a lot of potatoes with it! You’ll need 1 1/2 (30-ounce) bags of frozen, diced hashbrown #potatoes.
Add your #hashbrownpotatoes to the #slowcooker and stir in the sauce. Set it on low and cook for 4-5 hours. Once the cook time is up, add more Cheddar cheese to the top, pop on the lid, and let it cook for about 15 minutes more until the cheese is nice and melty!
Cheesy #CrockPotPotatoes are perfect for large family gatherings, potluck parties, and holiday dinners!