Ingredients
2
pounds small red potatoes (2 to 3 inches in diameter), cut into 1/4-inch slices (8 cups)
4
medium green onions, sliced (1/4 cup)
2
cloves garlic, finely chopped
1
container (10 ounces) refrigerated Alfredo pasta sauce
1/2
cup half-and-half or milk
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups frozen green peas (from 1-pound bag)
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer half each of the potatoes, onions and garlic in cooker. Mix pasta sauce, half-and-half, salt and pepper; spoon half of mixture over potatoes and onions. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
Cover and cook on high heat setting 3 to 4 hours.
About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on high heat setting 20 to 30 minutes or until peas are hot. Stir gently before serving.
