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Prep 10min
Total4hr40min
Servings10
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Ingredients
2
lb. small (2 to 3-inch) red potatoes, cut into 1/4-inch-thick slices (8 cups)
1/4
cup sliced green onions
2
garlic cloves, minced
1
(10-oz.) container refrigerated Alfredo sauce
1/2
cup half-and-half or milk
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups frozen sweet peas
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Steps
1
Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Layer half each of potatoes, onions and garlic in sprayed slow cooker. In medium bowl, combine Alfredo sauce, half-and-half, salt and pepper; mix well. Spoon half of mixture over top. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
2
Cover; cook on high setting for 3 to 4 hours.
3
About 30 minutes before serving, sprinkle peas over potato mixture. Cover; cook on high setting an additional 20 to 30 minutes. Stir gently to mix peas with potatoes before serving.
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Compared to other types of potatoes, less of the sugar in red potatoes has converted to starch. Consequently, red potatoes have a crisp texture and hold their shape during cooking. Size B small red potatoes are 2 to 3 inches in size and make attractive slices. For this recipe, cut potatoes at least 1/4 inch thick.
Alfredo sauce from a jar can be used in place of refrigerated sauce; use 1 1/4 cups.
The flavor of dill weed complements potatoes as well as green peas. Add 1 teaspoon of dried dill weed to the cooker when you add the peas.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
215
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
35%
Cholesterol
30mg
10%
Sodium
270mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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