Euphoric Potatoes

Directions

1. 1
   In a small bowl combine the scallions and the garlic.
2. 2
   In another small bowl, combine the salt and pepper.
3. 3
   In a well-buttered 3.5-qt slow cooker, layer one fourth of the sliced potatoes.
4. 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. 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. 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. 7
   Make a final layer of potatoes and sprinkle with the remaining salt and pepper.
8. 8
   Cover and slow cook for 2 hours on high.
9. 9
   Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender, about 1 hour longer.
10. 10
    Stir the potatoes well to mash slightly and serve immediately.