CHEESY POTATOES BREAKFAST CASSEROLE RECIPES

Steps:

• Spray 5- to 6-quart oval slow cooker with cooking spray.
• In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well.
• Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter.
• Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto hash browns during cooking.)
• Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is heated through in center and golden brown around edges. Garnish with chopped chives.

Steps:

• Preheat oven to 350 degrees.
• Wash and peel potatoes. Slice thinly with a mandolin to measure about 4 cups. Heat 3 tablespoons butter/butter in saucepan over low heat until melted; whisk in flour, salt, pepper and dry mustard. Cook over low heat, whisking constantly, until mixture is smooth and bubbly; whisk in milk a little at a time, keeping consistency thick before adding next bit of milk. Heat to boiling again, whisking constantly. Slowly add shredded cheese a little at a time.
• Arrange potatoes in greased 2 quart casserole in layers, topping each layer with equal amounts of sauce, onion and cubed ham. Dot top layer with 1 tablespoon butter. Cover and bake in 350 degree oven for 30 minutes. Uncover and bake until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.