This is a chunky version of funeral potatoes and it went very well with mesquite marinated pork tenderloin tonight. I think deep down everyone liked it, but the 2 and 5 year olds feigned disinterest... However my hubby couldn't get enough of these potatoes.
Crockpot Chunky & Cheesy Potatoes
6 medium potatoes, peeled and cut into 1/4 inch strips
2 cups shredded cheese (I used a mixture of cheddar and mozzarella because that's what I had on hand)
1 can cream of chicken soup
1 small onion, chopped fine
7 tablespoons butter, divided
1/2 teaspoon pepper
1 teaspoon salt
1 cup sour cream
2 cups seasoned croutons, crushed
Cut the potatoes into 1/4 inch strips, placing potato pieces into a big bowl of water as you cut them so they don't go brown on you. Once all potatoes are cut, drain them well and toss them with the shredded cheese and chopped onion. Place potato mixture into a greased crockpot. Combine soup, 4 tablespoons of butter (chopped into small pieces), salt and pepper; pour over the potatoes in the crockpot. Cover and cook on low for 8 hours. Stir 1 cup of sour cream into the potatoes and dump potatoes into a greased 9x13 baking dish. Combine crushed croutons and remaining 3 tablespoons of butter (melted) in a small bowl and sprinkle over potatoes. Bake uncovered in a 375 degree oven for about 10 minutes, just to brown the bread crumbs.