Ingredients
2
lb. small (2 to 3-inch) red potatoes, cut into 1/4-inch-thick slices (8 cups)
1/4
cup sliced green onions
2
garlic cloves, minced
1
(10-oz.) container refrigerated Alfredo sauce
1/2
cup half-and-half or milk
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups frozen sweet peas
Preparation
Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Layer half each of potatoes, onions and garlic in sprayed slow cooker. In medium bowl, combine Alfredo sauce, half-and-half, salt and pepper; mix well. Spoon half of mixture over top. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
Cover; cook on high setting for 3 to 4 hours.
About 30 minutes before serving, sprinkle peas over potato mixture. Cover; cook on high setting an additional 20 to 30 minutes. Stir gently to mix peas with potatoes before serving.
