video password: winter [case sensitive]
Absolutely! Will happily keep in the fridge for a week or so. Just reheat in the oven or slow cooker before serving.
Great! Will keep in the fridge for a week or more.
variations for fun
vegan – replace cream with a full flavoured vegetable stock and call it ‘bakery potatoes’ instead. Skip the cheese and drizzle over some olive oil instead.
carnivore – either serve with proscuitto scattered over the top. Or fry a few rashers of chopped bacon and layer these in with the crispy potatoes. Chorizo would work well too.
problem solving guide
cheese not browning -it’s difficult to get a really lovely cheesy crust in the slow cooker. If that’s something you’d prefer, take the time to finish the dish off uncovered in the oven for the last half hour.
cream curdling – even with the gentle heat of the slow cooker, your cream can curdle a little. It’s not the end of the world. But the more gentle your heat, the less likely it is to happen so make sure you cook on LOW.
not cheesy enough – serve with some grated parmesan on the side.
problem solving guide
top layer of potatoes not tender – I found the top layer of potatoes struggled to get tender while the bottom potatoes were wonderfully soft. Not a major issue, but next time I would spoon cream over the top potatoes during cooking to keep them moist and allow them to cook through.
bland – make sure you’re generous with the salt and pepper.
dry – if you’re cooking in the oven, it can be easy for the dish to dry out Make sure you cover tightly with foil to begin with and keep on a very low heat (100C
Wonderful as a rich, hearty side dish to meat dishes such as a roast chicken or even a BBQ steak.
The other option is to make the potatoes the star of the show and serve with a green salad on the side.
back to: Simple Slow Cooking Overview
potato gratin recipe
serves 6-8 as a side
1.5kg (3lb) red skinned potatoes, such as desiree
600mL whipping cream
100g (3oz) grated melting cheese, such as cheddar
1. Finely slice potato into rounds using a mandoline or sharp knife. The thinner the better.
2. Place a little cream at the base of the slow cooker and layer in potatoes and cream. Season with a little salt and pepper as you go.
3. Scatter cheese over the top. Cover and cook on low for 6-8 hours or until potatoes are tender.
4. Remove lid and cook for half an hour to allow cheese to brown up a little before serving, alternatively, pop the dish in the oven at about 150C (300F) to brown up.