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Slow-cooker potato gratin

Slow-cooker potato gratin in a baking dish

Slow-cooker potato gratin

Name: Slow-cooker potato gratin
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
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

Samuel Goldsmith

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 4 hrs - 6 hrs

A star rating of 5 out of 5.2 ratingsRate

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Make our creamy potato gratin in the slow cooker for an easy side dish. Slow-cooking offers lovely depth of flavour while saving effort and energy costs

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal481
fat34g
saturates21g
carbs34g
sugars4g
fibre3g
protein8g
salt0.3g

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.

Recipe from Good Food magazine, September 2023

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A star rating of 5 out of 5.2 ratings

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