Potatoes Euphoria -- Quad-Cities Online Recipe Book
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Potatoes Euphoria

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On Christmas Day, do you sometimes wish you had an extra burner available for use on your stove? Try this fabulous crock pot recipe and you will have that extra burner! This recipe is also nice for making ahead of time and transporting to grandma's house.

Ingredients

4 scallions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 medium boiling potatoes (about 2 pounds), scrubbed and sliced into 1/8-inch thick slices
8 ounces cream cheese, cut into 1 inch cubes

Instructions

In a small bowl, combine the scallions and garlic. In another small bowl, combine the salt and pepper. In a well-buttered 3-1/2 quart crock pot, layer 1/4 of the sliced potatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with 1/3 of the cheese cubes and then 1/3 of the scallion/garlic mixture. 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 scallion/garlic 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/garlic mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper. Cover and slow-cook for 2 hours at 300 degrees. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until the potatoes are very tender, about 1 hour longer. Stir the potatoes well to mash slightly, and serve immediately.

Christine Malaski
Davenport



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