Vegetable: Crockpot Potatoes Au Gratin
Source of Recipe
That's My Home Recipes
List of Ingredients
- 1/2 cup whole milk
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1 (8 ounce) package cream cheese, softened
- 1 clove garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 2 pounds russet potatoes, cut into 1/4" slices
- 1 small onion, thinly sliced
- Paprika for garnish
Instructions
- Warm the milk in a small saucepan until nearly boiling.
- Remove the milk from heat and add the soup, cream cheese, garlic, nutmeg and pepper. Stir with a whisk until smooth.
- Layer about one quarter of the potato and onions 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.
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