Slow cooker Scalloped Potatoes: A simpler approach to this classic holiday side

Before spotting this recipe for slow cooked Scalloped Potatoes in Ricardo Larrives new cookbookRicardo: Ultimate Slow Cooker, we had no clue that one of our most-loved sides could be prepared in such a way! Now that we do, theres no going back at least when a big feast is on the line, and oven space is scarce.

Scalloped Potatoes

By Ricardo Larrive

Planning a meal using only one oven can be a bit of a problem when you are having guests over. Between the roast and the dessert, there is no room in the oven to cook anything else. This is where the slow cooker saves the day its like having a second oven. Sometimes the finished product is even better, as is the case with scalloped potatoes. The longer it cooks, the more flavourful it becomes.

Ingredients

• 2 cups 35% cream
• 1 can (370 mL) evaporated milk
• 2 cloves garlic, peeled and halved
• 8 cups very thinly sliced (ideally on a mandoline) peeled russet potatoes (8 to 10 potatoes)
• Salt and pepper

Preparation

Butter the inside of the slow cooker.

In a saucepan, bring the cream, evaporated milk, and garlic to a boil. Remove from the heat, cover, and let steep for 5 minutes. Remove the garlic.

Line the bottom of the slow cooker with slices of potato. Drizzle with a little of the hot cream mixture. Season with salt and pepper. Continue alternating potatoes, hot cream, and salt and pepper until you have used all the ingredients.

Cover and cook on Low for 5 hours. Turn the slow cooker off. Remove the lid and let rest for 30 minutes. If you wish to leave it on Warm, you can do so for 1 hour maximum; you do not need to let it rest uncovered.

Recipes fromRicardo: Ultimate Slow Cookerby Ricardo Larrive 2018. Published by HarperCollins Publishers. All rights reserved.