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7

Potatoes Alfredo with Garden Peas

Prep 10 min
Total 4 hr 40 min
Servings 10

Enjoy this creamy red potatoes and Frozen Sweet Peas side dish slow cooked with green onions and garlic cloves in Alfredo sauce and half-and-half mix. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2016

Ingredients

lb. small (2 to 3-inch) red potatoes, cut into 1/4-inch-thick slices (8 cups)

1/4

cup sliced green onions

garlic cloves, minced

(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

Steps

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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.

Expert Tips

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.