1/2 cup whole milk
1 (10 oz) can condensed Cheddar Cheese soup, undiluted
1 (8 oz) package cream cheese, softened
1 garlic clove, minced
1/4 tsp pepper
2 lbs russet potatoes, cut into 1/4 inch slices
1/2 cup chopped onion
Paprika for garnish
Warm the milk in a small saucepan over medium heat until nearly boiling. Remove the milk from the heat and add the soup, cream cheese, garlic, and pepper. Stir with a whisk until smooth. Layer about 1/3 of the potato and onions in bottom of slow cooker. Top with 1/3 of cheese mixture. Repeat process until all ingredients are used. Cover and cook on LOW for 6 1/2 to 7 hours, or until potatoes are tender. Sprinkle with paprika and serve.
These potatoes were a little lacking in flavor. I expected more from this recipe. Don’t get me wrong, we ate all of them and even licked the crock clean but they just weren’t as flavorful as I thought they would be. 3 stars.