Cheesy Crockpot Potatoes

I enjoyed these cheesy potatoes made in the crockpot. Some of my kids, not so much. Not sure why- they're weirdos sometimes and one can never really tell why they like some foods and not others. But here we are. Anyway, these call for frozen hashbrowns, which are just small diced, raw (I think) potatoes. I was curious so I tried this recipe and liked the results. It's super easy to stir together, too. This would be a good holiday side. I made this twice. I think both times, we had it with grilled meat and a veg. 

Cheesy Crockpot Potatoes

adapted from The Kitchn

1 medium yellow onion, chopped
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup whole milk
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 (32-ounce) bag frozen diced potatoes
Freshly ground black pepper, for serving
Chopped chives or flat-leaf parsley leaves, for serving, optional

1.  Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the diced onion, and 6 ounces of the cheese (about 1 1/2 cups) and stir to combine.

2.  Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

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