Crockpot Potatoes Euphoria

Crockpot Potatoes Euphoria

2 garlic cloves -- minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 medium boiling potatoes (about 2 lbs) -- scrubbed and sliced
8 ounces cream cheese -- cut in 1" 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 one fourth of the sliced
potatoes. 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. 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. 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 slow 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.