Bakery products

Potato casserole in a slow cooker


Ingredients for Cooking Potato Casseroles in a Multicooker

  1. Potato 800-1000 grams
  2. Milk 1.5 cups
  3. Chicken egg 1-2 pieces
  4. Hard cheese 150 grams
  5. Butter 4 tablespoons
  6. Ground nutmeg 1 pinch
  7. Salt to taste
  • Main ingredients: Potato, Eggs, Milk, Cheese
  • Serving 4 servings

Inventory:

Tablespoon, slow cooker, glass, plate, large bowl, vegetable cutter, cutting board, kitchen knife, medium grater, saucer, medium bowl, hand whisk, steaming tray, serving dish, kitchen spatula

Cooking potato casseroles in a slow cooker:

Step 1: prepare the butter.


To prepare potato casseroles, we need soft butter, so we take it out of the refrigerator and put it in a free saucer. Let it stand aside for a few minutes, and in the meantime we will deal with potatoes and cheese.

Step 2: prepare hard cheese.


Using a medium grater, we grate hard cheese directly on a cutting board. At the end, pour the chips into a clean plate and briefly leave them alone.

Step 3: prepare the potatoes.


Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Then we spread the tubers on a cutting board and, using a knife, cut into thin circles. Attention: the smaller we chop the vegetables, the faster our casserole is cooked. Next, move the potato slices into a large bowl and start making the egg-milk mixture.

Step 4: prepare the egg-milk mixture.


Using a knife, we break the shell of the eggs, and pour the yolks with squirrels into a medium bowl. We also add milk here, as well as ground nutmeg and salt to taste. Using a hand whisk, beat everything thoroughly until we get a beautiful, uniform mass.

Step 5: prepare the potato casserole in a slow cooker.


Lubricate the bottom and walls of the multicooker pan with two tablespoons of soft butter. Then put potato circles in layers here and be sure to sprinkle each tier with a small amount of grated hard cheese.

At the end, fill all the ingredients with an egg-milk mixture and spread the remaining butter.
Now close the cooker lid, turn on baking mode and cook the dish for 30-40 minutes. After the allotted time has passed, an appropriate signal should sound. Immediately after that, open the lid of the appliance and check the potatoes for the degree of readiness. For such an action, it is enough to pierce several circles with the tip of a knife. If the inventory easily enters the pulp of vegetables, then everything is well baked and you can get the casserole from the multicooker. If not, then you should close the lid and extend the time on the same mode yet for 10-15 minutes.
At the end we take out the casserole using the steam tray and set aside. Let 5 minutes stand and cool slightly.

Step 6: Serve the potato casserole in a slow cooker.


We transfer the finished potato casserole to a special flat plate and immediately serve it to the dining table. Such a dish can be cut with a knife and treat friends and family to pieces that look like a cake in appearance. In any case, the casserole comes out hearty and insanely delicious! Fly in!
Bon appetit to all!

Recipe Tips:

- for the preparation of potato casseroles, you can use any kind of hard cheese. For example, it can be Russian, Adyghe, Kostroma, Dutch, as well as Edam, Radomer and another to your taste;

- In addition to the spices indicated in the recipe, you can add many others to the dish. For example, "suneli hops", a mixture of ground peppers, turmeric, coriander, basil or dried ground garlic;

- Potato casserole can be cooked in another mode. if you have "Multipovar"then feel free to turn it on. This is a reasonable program, which itself will do everything as it should. In this mode, the dish should be cooked at a temperature 140 degrees throughout 30-40 minutes depending on the variety and thickness of chopped potatoes.