Potatoes au Gratin

1/2 c. whole milk
10 oz. can condensed Cheddar Cheese soup, undiluted
8 oz. package cream cheese, softened
1 clove garlic, minced
1/4 tsp. ground nutmeg
1/4 tsp. black pepper

2 lbs. russet potatoes, cut into1/4-inch thick slices
1 sm. onion, thinly sliced
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, 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 Crockery Pot. Top with about one-quarter of the soup mixture. Repeat the process three times, 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.

Serve warm with a sprinkling of paprika.

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