Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Crockpot Potatoes Au Gratin




Source of Recipe


Unknown


List of Ingredients




1 can (10-3/4 ounces) condensed Cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, softened
1 clove garlic, minced
1/4 tsp. ground nutmeg
1/8 tsp. black pepper
2 lb. baking potatoes, cut into 1/4-inch slices
1 small onion, thinly sliced Paprika (optional)


Recipe



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.