1/2 cup Milk

1   10 & 3/4-ounce can of Condensed Cheddar Cheese Soup, undiluted

8-ounces Cream Cheese, softened

1 garlic clove   (You can substitute the garlic clove with garlic powder.  1/8 teaspoon garlic powder = 1 garlic clove).

1/4 teaspoon ground Nutmeg

1/8 teaspoon black pepper

2 pounds potatoes, cut into 1/4 inch slices.  (can be left unpeeled or peeled)

1 small onion, thinly sliced

paprika (optional)

salt (if needed)

HOW TO:

In a small sauce pan, heat milk until small bubbles form around edge of pan. 

Remove from heat.  Add soup, cheese, garlic, nutmeg and pepper.  Stir until smooth. 

Layer 1/4 of potatoes and onion on bottom of slow cooker.  Top with 1/4  of soup mixture.  Repeat layers three times. 

Cover and cook on low 6 -7 hours until potatoes are tender and most of the liquid is absorbed. 

Sprinkle with paprika.