Potatoes au Gratin (slow cooker)
List of Ingredients
Serves 6
1/2 cup whole Milk
10-oz. can condensed Cheddar Cheese Soup, undiluted
8-oz. 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-inch thick slices
1 small Onion, thinly sliced
Paprika for garnish Recipe
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 crock pot. Top with about one-quarter of the soup mixture. Repeat the process three times, cover, and cook on low setting 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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