- 1/2 cup milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 package (8 ounces) cream cheese, cubed
- 1 garlic clove, minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 pounds potatoes, peeled and sliced
- 1 small onion, chopped
- Paprika, optional
- In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
- Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired. Yield: 6-8 servings.
Reviews for Au Gratin Garlic Potatoes
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"Sorry to be so blunt, but recipes like this offend me. For less money, and barely more work, one can make a sauce for gratin potatoes that doesn't involve a can of disgusting condensed soup. If you're going to bother, do it right."
"Bland. Funny texture. I've got better potato recipes. I won't be using this one again. Had to throw the whole thing out."
"This is an awesome recipe! I love the ease of it, and the ability to keep the oven free. I definatly would make this again. My only thing I have done differently is A) more pepper B) microplaned the garlic and C) to speed up cooking time I have boiled the potatoes a few minutes to get the cooking process started."
"I added ham to the layers for a main dish. Turned out a little dry, so the next time, I'll increase the milk to 1 cup."
"This was very bland. Really needs to be spiced up."