Blue Cheese Potatoes
By Marilyn Mackenzie
2 pounds potatoes, peeled and cut unto 1/2 inch pieces
1 1/4 cups chopped green onions (put 1/4 cup aside for topping)
1 teaspoon basil leaves
2 tablespoons olive oil, divided
1/4 teaspoon salt
2 ounces blue cheese, crumbled
Layer potatoes, 1 cup onions, basil, 1 tablespoon oil, salt and pepper in slow cooker. Cover and cook on low temperature for 6 hours or on high for 4 hours.
Stir in cheese and remaining oil. Turn slow cooker on high for 10 minutes.
Transfer potatoes to serving dish and top with remaining onions.