Rustic Potatoes Au Gratin
|Milk||1⁄2 Cup (8 tbs)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Garlic||1 Clove (5 gm), minced|
|Ground nutmeg||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Baking potatoes||2 Pound, cut into 1/4-inch slices|
|Onion||1 Small, thinly sliced|
HEAT milk in small saucepan over medium heat until small bubbles form around edge of pan.
Remove from heat.
Add soup, cheese, garlic, nutmeg and pepper.
Stir until smooth.
Layer 1/4 of potatoes and onion on bottom of slow cooker.
Top with 1/4 of soup mixture.
Repeat layers 3 times.
Cover and cook on LOW 6 1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed.
Sprinkle with paprika, if desired.