Instructions: 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.

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