Scalloped Potatoes with Pepper Bacon (slow cooker)

Scalloped Potatoes with Pepper Bacon (slow cooker)

12 strips pepper bacon, diced

2 pkg. cream cheese, softened, and cut into pieces, 8 oz. each

2 cups half and half

1/2 cup sliced scallions, reserve green tops for garnish

2 t. each kosher salt and black pepper

4 lbs. russet potatoes, peeled and cut in 1/8 inch thick slices, 12 cups

Coat inside of a 4 to 6 quart slow cooker with cooking spray. Cook bacon in saute pan over medium high heat until crisp. Drain bacon on a paper towel lined plate; set aside. Process cream cheese with half and half in food processor or blender until smooth. Stir together cream cheese mixture, scallions, salt and pepper in large bowl. Add potatoes and bacon (Use a mandolin to slice potatoes. This will ensure uniform thickness and they will cook evenly) and lightly stir until potatoes are well coated. Transfer potato mixture to prepared slow cooker, being careful not to splash sauce on the sides of cooker. Cover; cook until potatoes are tender, on high heat setting for 3 to 4 hours or on low heat setting for 5 to 6 hours. Stir potatoes before serving. Thinly slice reserved scallion greens; sprinkle over potatoes. Makes 8 servings