2 pounds baking potatoes, peeled and thinly sliced
1/2 cup finely chopped yellow onion
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 Tablespoons butter, cut into 1/8-inch pieces
1/2 cup milk
2 Tablespoons all-purpose flour
3 ounces Swiss cheese slices, torn into small pieces
1/4 cup finely chopped green onion (optional)
Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg, 1 1/2 Tablespoons butter in slow cooker.
Cover and cook on LOW 7 hours or on HIGH 4 hours.
Remove potatoes with slotted spoon to serving dish.
Blend milk and flour in small bowl until smooth.
Stir mixture into slow cooker liquids.
Add cheese; stir to blend.
If slow cooker is on LOW, turn to HIGH; cover and cook until slightly thickened, about 10 minutes.
Pour cheese mixture over potatoes and serve.
Garnish with chopped green onions, if desired.