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Potatoes Euphoria
2 garlic cloves,
minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
8 med. boiling potatoes (about 2 lbs.), scrubbed and sliced
8-oz. cream cheese, cut in 1-in. cubes
4 scallions, finely chopped
In a small bowl
combine the scallions and the garlic. In another small bowl,
combine the salt and pepper. In a well-buttered 3.5-qt slow
cooker, layer 1/4 of the sliced potatoes. Sprinkle with
about 1/4 tsp. of the salt and pepper, and top with 1/3
of the cheese cubes and then 1/3 of the scallion mixture.
Make a second layer of potatoes, sprinkle with about 1/4
tsp. of the salt/pepper mix, and top with 1/2 of the remaining
cheese and scallion mixtures. Repeat with a third layer
of potatoes, sprinkle another 1/4 tsp of salt/pepper mix,
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 cook for 2 hours on HIGH. Stir
the potatoes to distribute the melting cheese, cover and
continue cooking until the potatoes are very tender, about
1 hour longer. Stir the potatoes well to mash slightly and
serve immediately
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