Potatoes Euphoria

Potatoes Euphoria
4 scallions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pound red or white boiling potatoes, scrubbed and sliced into 1/8-inch-thick rounds
8 ounces cream cheese, cut into 1-inch cubes
1 cup shredded flavorful cheese such as sharp cheddar or smoked Gouda, or ½ cup of Parmesan cheese (optional).
Slow-Cooker
4 – 4.5 quart
5 – 5.5 quart



Directions:
1. In a small bowl, combine the scallions and garlic. In another small bowl, combine the salt and pepper.
2. In a well-buttered slow-cooker, layer one fourth of the sliced po-tatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mix-ture. Make a second layer of potatoes, sprinkle with about 1/4 teaspoon of the salt and pepper, and top with half the remaining cheese and scal-lion mixtures. Repeat with a third layer of potatoes, sprinkle with another 1/4 teaspoon 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.


3. Cover and slow-cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until the potatoes are very tender, about 1 hour longer. Optional--top with the shredded cheese and cook until cheese is melted.