Slow Cooker Potato Casserole

Ingredients for 4 servings:

• 500 g potatoes
• 1 tbsp olive oil
• 3 slices of cheese (Gouda, Emmental or any other melting cheese)
• 1 m.-sized onion(s)
• 150 g cream
• salt and pepper
• 1 tsp nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 10 minutes

vegetarian, simple, delicious

You can prepare more than just stews and soups in a slow cooker. A delicious, creamy potato casserole is also no problem. I use a 3.5-liter slow cooker. Cooking times may vary depending on the brand. As with ovens, every slow cooker works a little differently. First, peel the potatoes and slice them thinly. Not “food-machine thin,” about 2 mm is ideal. Then grease the slow cooker with olive oil. You can, of course, use any other suitable fat. Layer the potatoes slightly overlapping on the bottom of the slow cooker. Once the bottom is covered, season with a pinch each of pepper, salt, and nutmeg. Thinly slice the onion and distribute half of the slices evenly over the potatoes. Roughly tear a slice of cheese and spread it over the onions. Then add another layer of potatoes. Season again, then layer the onions and cheese again. Finish with the potatoes and seasoning. Pour in the cream. Spread the last slice of cheese on top. Now let the slow cooker operate for 5 hours on level 1, or 2.5 hours on level 2. Then serve hot. If you have a suitable inner pot, you can preheat the oven to 200°C after the cooking time is complete and place the casserole in the oven for another 10-15 minutes, until crispy. If you like, you can also dice cooked ham and “work” it into the layers. Additional vegetables such as fresh spinach leaves, peas, wafer-thin carrot slices, etc. also work very well in this casserole. However, do not use frozen vegetables; always bring everything to room temperature first. Otherwise, the cooking times would no longer be accurate.