onion powder, salt, pepper, melted butter, and about 1½ cups of the shredded cheese.
Stir gently until everything is evenly combined.
You want the creamy mixture distributed throughout the potatoes.
Step 3: Transfer to the Crock Pot
Spoon the mixture into the prepared slow cooker.
Spread it into an even layer.
Step 4: Add the Remaining Cheese
Sprinkle the remaining cheese evenly over the top.
Because more cheese is almost always a good idea.
Step 5: Cook
Cover the slow cooker and cook on LOW for about 4–5 hours, or until the potatoes are tender and the casserole is hot and bubbly.
Cooking times can vary depending on your slow cooker.
Avoid lifting the lid repeatedly because every peek lets heat escape.
I know it’s tempting.
Don’t do it!
Step 6: Finish and Serve
Once the casserole is hot and the potatoes are tender, carefully remove the lid.
Let it
