Makes 6 servings
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.
Review:
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.
I think I'll try making this with the Fiesta Nacho Cheese soup instead for some extra kick.
hope you like it!
I am definitely going to have to try to make these. They look so yummy!
Those look totally scrumptious! I have to try these.
This looks yummy. I'm a vegetarian and it can be hard to find meatless slow cooker recipes. I am posting my recipes on my blog http://healthyslowcooking.wordpress.com. You might fine some that interest you.
I am getting so sad its getting so close! But I know you are more then HAPPY to have completed your project! I must say I have enjoyed coming to your blog and seeing new things to do as I just started cooking in a crockpot in November and love it. Esp. since I am a SAHM and there is always something going on in my house its nice to know I can put some ingreds. in a pot and later in the day have a delish meal for us to eat. thank you so much for all you have shared w/us!! 🙂