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 slices
1 small onion, thinly sliced
Paprika (optional)
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 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture. 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. Makes 6 servings
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