Cheesy Potato Casserole

I made this recipe for the first time on Sunday when my oven was over-booked. We were cooking ham all day, which left room for little else. This poses a problem everytime because we like to have cheesy potatoes, and also rolls when we make ham. This recipe was a great solution, and I can't believe I had never considered making the potatoes in the CROCKPOT before! They were delicious, and I think we will do this from now on!

Ingredients:
7 medium potatoes (about 2 lbs.)
1 can (10 3/4 ounces) cream of chicken soup
1 container (8 ounces) sour cream
1 small onion, chopped or 1 tablespoon minced onion
1/4 cup plus 3 tablespoons butter or margarine, melted, divided
1 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 to 2 cups Stove-top stuffing mix (uncooked)

Directions:
Peel potatoes and cut into 1/4 inch strips; set aside.
Combine soup, sour cream, onion, 1/4 cup butter and salt in bowl.
Lightly butter inside of 5 quart Crockpot Slow Cooker and place potatoes inside. Mix cheese with potatoes. Pour soup mixture into Crockpot; mix well. Cover top of potato mixture with stuffing mix and drizzle with remaining 3 tablespoons butter. Cover; cook on Low 8 to 10 hours until potatoes are tender or on High 5 to 6 hours.

Tip:
Cook potatoes in boiling water about 30 minutes or until tender and then cut into strips. Mixture should be on Low 6 to 8 hours or on High about 2 hours, until potatoes are tender.

Variation:
Substitute 2 packages (16 ounces each) frozen hashbrowns for potatoes and prepare as directed. Cook on Low 4 to 6 hours or on High 2 hours.