Creamed Potatoes with Garden Peas

 

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)

• 1 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.
• 2 Cover and cook on high heat setting 3 to 4 hours.
• 3 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.