| 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.