Rustic Potatoes au Gratin
Makes 6 servings
|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|
- 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.
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