Euphoric Potatoes

1. 1

   In a small bowl combine the scallions and the garlic.

2. 2

   In another small bowl, combine the salt and pepper.

3. 3

   In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes.

4. 4

   Sprinkle with about 1/4 tsp of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mixture.

5. 5

   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.

6. 6

   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.

7. 7

   Make a final layer of potatoes and sprinkle with the remaining salt and pepper.

8. 8

   Cover and slow cook for 2 hours on high.

9. 9

   Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender, about 1 hour longer.

10. 10

    Stir the potatoes well to mash slightly and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.