Scalloped Tators

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (2 lbs.) frozen cubed hash brown potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 1/2 c. whole milk
1 c. (4 oz.) shredded cheddar cheese
1/2 c. plus 1 Tbsp. butter, melted, divided
1/4 c. dried minced onion
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. crushed cornflakes

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

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