Potatoes Euphoria

Courtesy of Pam

Ingredients:

4 scallions -- finely chopped
2 cloves garlic -- minced
1 tsp salt
1/4 tsp black pepper
8 medium boiling potatoes -- scrubbed and sliced
8 ounces cream cheese -- cubed

Directions:

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.

See other recipes submitted by Chet Day