YIELD Makes 6 servings
INGREDIENTS
1/2 cup milk 1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted 1 package (8 ounces) cream cheese, softened 1 clove garlic, minced 1/4 teaspoon ground nutmeg 1/8 teaspoon black pepper 2 pounds baking potatoes, cut into 1/4-inch-thick slices 1 small onion, thinly sliced Paprika (optional)PREPARATION:
Slow Cooker Directions
- Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cream cheese, garlic, nutmeg and pepper. Stir until smooth.
- Layer one fourth of potatoes and one fourth of onion in bottom of slow cooker. Top with one fourth of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture.
- Cover; cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika.