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.

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