Cheesy potatoes with garlic and onions, slow cooked for 6 to 7 hours.
-By Carrie (Strommen) Lennie
½ cup milk
1 10.75-oz can condensed cheddar cheese soup, undiluted
1 8-oz package cream cheese, cubed
1 garlic clove, minced
¼ tsp ground nutmeg
1/8 tsp pepper
2 lbs potatoes, peeled and sliced
1 small onion, chopped
- In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat.
- Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
- Place the potatoes and onion in a 3-quart slow cooker. Pour the milk mixture over the potato mixture; mix well.
- Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika.