Crockpot Cheesy Potatoes

12 standard portions

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Ingredients

• 5 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 2½ cups whole milk
• 1½ cups full-fat sour cream
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1½ teaspoons kosher salt (Morton) (or about 2½ teaspoons Diamond Crystal)
• ¾ teaspoon ground black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 2 cups shredded sharp cheddar cheese
• Nonstick cooking spray (for greasing)
• 40 ounces shredded hash browns (refrigerated (such as Simply Potatoes) or frozen)
• 1 medium yellow onion (finely diced)
• 1½ cups shredded sharp cheddar cheese (divided)
• 2 cups cornflakes
• 4 tablespoons unsalted butter (melted)
• Sliced green onions (optional)

Method

1. In a medium saucepan, melt 5 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
2. Gradually whisk in the milk. Cook for 3 to 5 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon, then take the pan off the heat.
3. Stir in the sour cream, Dijon, Worcestershire, salt, pepper, garlic powder and onion powder. Add the 2 cups cheddar a handful at a time, stirring after each addition until the cheese melts and the sauce is smooth and pale orange. If the last of the cheese stops melting, set the pan over low heat for a minute and keep stirring.
4. Lightly grease the insert of a 6-quart slow cooker. Spread half the hash browns in it, straight from the fridge or freezer with no need to thaw or squeeze them. Scatter half the onion over the potatoes, pour half the sauce evenly over the top and sprinkle with ¾ cup cheddar.
5. Repeat with the remaining hash browns, onion, sauce and ¾ cup cheddar, spreading the sauce to the edges so the potatoes are covered.
6. Cover and cook on LOW for 3 to 4 hours with refrigerated hash browns or 4 to 6 hours with frozen, until the cheese on top is melted, the potatoes in the center are tender when pierced with a knife, and the middle is hot and creamy. Start checking at 3 hours, or 4 hours with frozen.
7. While the potatoes cook, or up to a day ahead, heat the oven to 350°F (180°C). Lightly crush the cornflakes into a bowl with your hands, pour the melted butter over them and stir until evenly coated.
8. Spread the cornflakes in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, stirring once halfway, until deep golden and crisp. If making it ahead, let it cool completely.
9. If you're not serving right away, switch the slow cooker to the WARM setting; it holds for about 1 to 2 hours. If the edges thicken, stir in a splash of milk.
10. Just before serving, scatter the toasted cornflakes over the potatoes and leave the lid off so the topping stays crisp. Sprinkle with green onions, if using.