Slow Cooker Potato Casserole
Votes: 1
Time: 5 hours 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A classic potato casserole can be made in a slow cooker—convenient when you need to step away for a while or don't want to preheat the oven. It turns out just as tender, delicious, and chewy in a slow cooker, thanks to the generous amount of grated Gruyere. To thicken and stabilize the buttercream, a little flour is added, and the potatoes need to be sliced very thinly. A mandoline slicer is the easiest way to do this. This potato casserole makes a great accompaniment to meat dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.1 kg potatoes, peeled and cut into 0.5 cm thick slices (about 5 tubers)
- 1 tablespoon unsalted butter, room temperature
- 1 cup heavy cream
- 3/4 cup lightly salted chicken broth
- 4 tbsp. premium flour
- 1 tbsp fresh thyme leaves, lightly chopped
- 170 g grated Gruyere (about 2 cups)
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Recipes with similar ingredients: potato, Gruyere cheese, cream, thyme
Cooking the dish according to the recipe:
- Grease the inside of a 6-quart slow cooker bowl with a thin layer of butter, covering the bottom and coming 2 inches up the sides.
- In a 2-cup measuring cup, combine cream, broth, flour, and thyme.
Arrange one-third of the sliced potatoes in an even, slightly overlapping layer in the bottom of a slow cooker bowl. Sprinkle the potatoes with one-third of the Gruyere and add 3/4 teaspoon of salt and a pinch of freshly ground black pepper. Spread one-third of the cream mixture evenly over the top. Repeat with two more layers of potatoes, Gruyere, salt, pepper, and cream mixture. - Press the potatoes firmly to ensure they are submerged in the cream. Cover the slow cooker and cook on high until the potatoes are tender and the sauce has thickened, 4 to 5 hours. Remove the lid and let the potatoes rest for 15 minutes. The sauce may seem thin at first, but it will thicken as it cools.
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