Slow Cooker Dauphinoise Potatoes
Slow Cooker Dauphinoise Potatoes are absolutely incredible...fact. Slow baked in the most delicious creamy, velvety garlic sauce that makes this one of the easiest side dishes ever
Servings 8
Calories 277kcal
Ingredients
- 1 kg potatoes
- 400 mls double cream
- 100 mls milk
- 3 cloves garlic
- 2 tsp sea salt 1 and half tsp if using table salt
Instructions
- Put your slow cooker on High.
- Peel and slice the potatoes and put them in a large bowl. Slice them into 3 mm thickness, no thicker. The thickness of a pound coin for the UK cookers that are here. Try to stick to that as much as possible as it influences the final cooking time.
- Do not soak them in water as you want that starch to stick around to help thicken and meld the potatoes into the incredible sauce.
- Crush 3 medium cloves of garlic or 3 tsp of garlic paste into a medium sized saucepan and pour in the cream and milk. The salt goes in too.
- Bring to a gentle simmer and remove from the heat. Pour the mixture over the potatoes in the bowl.
- Butter the inside of the slow cooker. Let the potato slices cool a little.
- When cool enough layer your potatoes into the slow cooker as tightly together without overlapping as you can but don't sweat it. As you layer the potatoes make sure each potato slice has a coating of the cream mixture.
- Pour on top the cream mixture.
- Cook on High for 3 and a half hours or Low for 6 hours.
- If you want to brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins or just serve as is.
Nutrition
Calories: 277kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 608mg | Potassium: 598mg | Fiber: 3g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 1mg