Email to Amy      

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



1. Warm the milk in a small saucepan until nearly boiling.
   
   
2. Remove the milk from heat and add the soup, cream cheese, garlic, nutmeg and pepper. Stir with a whisk until smooth.
   
   
3. Layer about one quarter of the potato and onions slices in the bottom of a crockpot.
   
   
4. Top with about one quarter of the soup mixture.
   
   
5. Repeat the process three times.
   
   
6. 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.
   
   
7. Serve warm with a sprinkling of paprika.