Slow-cooker potato gratin
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 25g butter
- 1 garlic clove, crushed or finely grated
- 1kg Maris Piper potatoes, cut into ¼cm-thick slices
- 300ml double cream
- 200ml whole milk
- 50g parmesan, grated
- small handful of parsley, finely chopped
Method
- STEP 1
Melt the butter in a large pan over a medium-low heat and fry the garlic for 1 min until softened. Tip in the sliced potatoes, cream and milk, and season well with salt and freshly ground black pepper. Stir continuously for 5-10 mins until the cream and milk are steaming and the liquid has thickened (it should coat the back of a spoon). Scatter in the cheese and stir until melted.
- STEP 2
Tip into a slow cooker and push the potatoes down until submerged in the liquid. Cook on high for 4 hrs or low for 6 hrs until tender. To brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins. Serve with chopped parsley scattered over. Will keep covered and chilled for two days. Cut into portions and reheat in an oven at 180C/160C fan/gas 4 for 20 mins until piping hot through. Brown under a hot grill for 5-10 mins.
