Euphoric Potatoes

A wonderful recipe for your crockpot.

• Ready In: 2 hrs 25 mins
• Serves: 4-6

Ingredients

• 2  garlic cloves, minced
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 8  medium potatoes, scrubbed and sliced (about 2 lbs)
• 8  ounces cream cheese, cut in 1-inch cubes
• 4  scallions, finely chopped

Directions

1. In a small bowl combine the scallions and the garlic.
2. In another small bowl, combine the salt and pepper.
3. In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 tsp of the sait and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture.
4. Make a second layer of potatoes, sprinkle with about 1/4 tsp of the salt/pepper mix, and top with half of the remaining cheese and scallion mixtures.
5. Repeat with a third layer of potatoes, sprinkle another 1/4 tsp of salt/pepper mix,
6. and top with the remaining cheese and scallion mixtures.
7. Make a final layer of potatoes and sprinkle with the remaining salt and pepper.
8. Cover and slow cook for 2 hours on high. Stir the potatoes to distribute the melting chees, cover and continue cooking until the potatoes are very tender, about 1 hour longer.
9. Stir the potatoes well to mash slightly and serve immediately.