Rustic Potatoes au Gratin

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ingredients 1/2 cup milk 1 can condensed cheddar cheese soup (10-3/4 oz.), undiluted 1 pkg. cream cheese (8 oz.), softened 1 clove garlic; minced 1/4 tsp. ground nutmeg 1/8 tsp. black pepper 2 lbs. baking potatoes, cut into 1/4-inch slices 1 sm. onion, thinly sliced       optional 1/2 tsp. paprika method In large saucepan, bring potatoes to rolling boil. Immediately remove from heat, drain, and set aside. Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat; add soup, cream cheese, garlic, nutmeg, and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion on bottom of slow cooker; top with 1/4 of soup mixture. Repeat layers three times. Cover and cook as below until potatoes are tender and most of liquid is absorbed. Sauce will thicken slightly as it cools. Sprinkle with paprika if desired. Cook on LO 6-1/2 – 7 hours 6 servings : Diane Kohne Schuster / Charles Nyström Sublett variations Potatoes may be peeled Increase milk to 1 cup for creamier sauce. Add 1/2 cup cooked ham, diced or minced. Add 1/2 cup cooked bacon, crumbled. Cook with ham hock; remove before serving. note These are not true “au gratin” potatoes; they lack the bread crumb topping included in a classic gratin.