Makes 5 servings
|2||pounds red potatoes, peeled and cut into 1/2-inch pieces|
|1-1/4||cups chopped green onions, divided|
|1||teaspoon dried basil|
|2||tablespoons olive oil, divided|
|1/4||teaspoon black pepper|
|2||ounces crumbled blue cheese|
- Layer potatoes, 1 cup onions, 1 tablespoon oil, basil, salt and pepper in slow cooker. Cover; cook on LOW 7 hours or on HIGH 4 hours.
- Gently stir in cheese and remaining 1 tablespoon oil. If slow cooker is on LOW turn to HIGH; cook an additional 5 minutes to allow flavors to blend. Transfer potatoes to serving platter and top with remaining 1/4 cup onions.
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