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Ingredients
1/2 Cup whole milk
1 (10 3/4 oz) Can condensed cheddar cheese soup, undiluted
1 (8 oz) Package cream cheese, softened
1 Garlic clove, minced
1/4 Teaspoon ground nutmeg
1/4 Teaspoon fresh ground black pepper
2 Pounds Russet potatoes, cut into 1/4" thick slices
1 Small onion, thinly sliced
Paprika for garnish
Instructions
Warm the milk in a small saucepan over medium heat until nearly boiling.
Remove the milk from the heat and add the soup, cheese, garlic, nutmeg, and pepper. Stir with a whisk until smooth.
Layer about one-quarter of the potato and onion slices in the bottom of a crockpot; top with about one-quarter of the soup mixture. Repeat the process three times, cover, and cook on LOW for 6 1/2 to 7 hours, or until the potatoes are tender and most of the liquid is absorbed.
Serve warm with a sprinkling of paprika.