Set the hashbrown on the counter to thaw slightly while you get the romanoff sauce ready.
Warm the cream cheese in the microwave for 30-60 seconds, until softened.
To a large bowl, add the softened cream cheese, melted butter, sour cream, 1 cup of the shredded sharp cheddar cheese, parmesan cheese, salt, pepper, garlic powder, onion powder, and shallot. Stir until smooth.
Pour in the hashbrowns (break them up if needed). Stir until the hashbrowns are coated.
Spray the slow cooker with non-stick spray. Add the potato mixture, smooth out and sprinkle over the remaining cheese.
Cook on low for 4 hours or high for 2.5 hours.
Sprinkle with paprika and serve.
Notes
Sharp white cheddar cheese, mild cheddar cheese, and pepperjack cheese would be great substitutes for the sharp cheddar cheese.
Refrigerate leftovers in an airtight container for up to five days.
Want to bake in the oven? Place the casserole dish on the center oven rack and bake at 350 degrees for 45-55 minutes or until the potatoes are hot and the cheese has melted.