LOCATION: Recipes >> Crockpot >> Scalloped Potatoes 09
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Scalloped Potatoes 09
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Potatoes Euphoria
4 scallions, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
8 medium boiling potatoes, scrubbed and sliced
8 ounces cream cheese, cubed
In small bowl, combine scallions and garlic. In another small bowl,
combine salt and pepper.
In well-buttered slow-cooker, layer one fourth of the sliced
potatoes. Sprinkle with about 1/4 tsp of salt and pepper, and top
with one third of the cheese cubes and then one third of the scallion
mixture. Make a second layer of potatoes, sprinkle with about 1/4
tsp of salt and pepper, and top with half the remaining cheese and
scallion mixtures. Repeat with a third layer of potatoes, sprinkle
with another 1/4 tsp of the salt and pepper, and top with the
remaining cheese and scallion mixtures. Make a final layer of
potatoes and sprinkle with the remaining salt and pepper.
Cover and slow-cook for 2 hours on high. Stir the potatoes to
distribute the melting cheese, cover, and continue slow-cooking
until potatoes are very tender - about 1 hour longer.
Stir the potatoes well to mash slightly, and serve immediately.
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