Slow Cooker Scalloped Potatoes
- 2 cups (500 ml) 35% cream
- 1 can 13 oz (370 ml) evaporated milk
- 2 cloves garlic, peeled and halved
- 8 cups (2 litres) Russet potatoes, peeled and thinly sliced on a mandolin (about 8 to 10 potatoes)
- Salt and pepper
- Butter the inside of the slow cooker.
- In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.
- Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.
- Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.
This recipe is from Ricardo’s book "Slow Cooker Favourites: from Lasagna to Cheesecake," Harper Collins.
Managing the oven can be a real headache when entertaining or at a potluck. The slow cooker becomes an essential tool for cooking and can even be used to warm up.