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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (346g) Recipe makes 4 servings |
||
| Calories 441 | ||
| Calories from Fat 180 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.1g | 30% | |
| Saturated Fat 12.5g | 62% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 62mg | 20% | |
| Sodium 762mg | 31% | |
| Potassium 1147mg | 32% | |
| Total Carbohydrate 57.9g | 19% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 2.9g | ||
| Protein 9.8g | 19% | |
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Euphoric Potatoes
By: Mirj
Jan 1, 2002
Both you and the potatoes will be euphoric when you eat this comfort food!
SERVES 4
Ingredients
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 8 medium boiling potatoes, scrubbed and sliced
- 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.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
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
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
Make a final layer of potatoes and sprinkle with the remaining salt and pepper.8
Cover and slow cook for 2 hours on high.9
Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender, about 1 hour longer.10
Stir the potatoes well to mash slightly and serve immediately.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Felix4067
On Dec 23, 2006
The potatoes took almost five hours to get to the point where they weren't still crunchy, and by then the cream cheese had dried to a sort of film all over everything. It tasted fabulous when I stirred it at the two-hour mark, so I know this was probably really good. I'm going to try it again, but I'll par-boil the potatoes before I put them in the crock pot next time. If it works out better, I'll review again.
From: ladypit
On Oct 13, 2004
Very nice. We used 3 cloves of garlic because we really like it, but it did come out a bit strong. Nice creamy texture with a good taste!
From: Miss Annie
On Oct 5, 2002
Outstanding recipe, Mirj. The potatoes were very tender. I used green onions with the tops (I like the green part). These babies were euphoric, soothing, creamy. Easy to prepare and easier to cook in the crockpot. This one goes in the t&t cookbook for my house.
From: rsarahl
On Oct 20, 2002
I couldn't help it.... I added 3/4 cup shredded cheddar cheese into the layers of potato and cream cheese. Served with crispy crumbled bacon and more sliced green onion and this was like a loaded Maine baked potato meets comforting, cheesy, creamy potato gratin! Absolutely wonderful and so easy with the slow cooker. Thanks so much for this great recipe.
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