Potatoes au Gratin

1/2 cup 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 into 1/4-inch thick slices
1 small 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 crock pot. Top with about one-quarter of the soup mixture. Repeat the process three times, cover, and cook on low setting 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.