Enjoy these slow-cooked creamy red potatoes sprinkled with green peas that are perfect for a side dish.
pounds small red potatoes (2 to 3 inches in diameter), cut into 1/4-inch slices (8 cups)
medium green onions, sliced (1/4 cup)
cloves garlic, finely chopped
container (10 ounces) refrigerated Alfredo pasta sauce
cup half-and-half or milk
cups frozen green peas (from 1-pound bag)
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.
The peas are added at the end so they maintain their texture and bright green color. If you don't have 30 minutes for them to warm through, just cook the peas separately in the microwave and stir in.
To make this luscious side dish even more appealing, sprinkle chopped fresh chives or chopped fresh or dried dill weed on top before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.