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Rustic Potatoes Au Gratin

1/2 cup milk
1 can condensed Cheddar cheese soup (10 3/4 oz.) -- undiluted
1 package cream cheese (8 oz.) -- softened
1 clove garlic -- minced
1/8 teaspoon black pepper
2 pounds baking potatoes -- in 1/4" slices
1 small onion -- thinly sliced
paprika -- optional

Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat. Add soup, cheese, garlic, and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion in bottom of slow cooker. Top with 1/4 of soup mixture. Repeat layers 3 times, using remaining potatoes, onion and soup mixture. Cover and cook on LOW 6-1/2 to 7 hours or until potatoes are tender and most of liquid is absorbed. Sprinkle with paprika, if desired.


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