I found this at recipezaar, and haven't made it myself. If you are not crazy about using canned soups and velveeta cheese, you can make your own cheese sauce from a basic white sauce with a cup or two of shredded sharp cheddar cheese melted in. But this really looks yummy!

Cheesy Crock Pot Au Gratin Potatoes Recipe #199620
This recipe is so thick, creamy and umm..umm good! It's a very filling dish that goes well with baked ham around the holidays. A staple in our family on Thanksgiving and Christmas. I usually double the recipe to make sure that I have left-overs to enjoy the next day!
by Iowa Jenny

½ day : 20 min prep

SERVES 6 -8

* 2 lbs frozen hash brown potatoes (plain, unseasoned)
* 1 (8 ounce) package Velveeta cheese
* 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
* 1 pint half-and-half cream
* 1/4 cup butter
* 1 1/2 cups cheddar cheese (shredded)

1. Spray the bottom of crock pot with non-stick spray. I use Pam when I have it on hand or I use one of the new crock pot cooking liners for quick cleanup.
2. Spread the potatoes on the bottom of crock pot.
3. Simmer all remaining ingredients just until cheese is melted and well incorporated. Do not bring to a boil.
4. Pour cheese mixture over top of potatoes.
5. Cover and cook on low setting for 7-9 hours or on high setting for 3-4 hours. Cooking time may vary depending on individual crock pots.

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