Slow Cooker Potato Bake

trinity_enigma

Hi I usually make a potato and sweet potato bake (layered with cheese and onions) in the oven. It takes ages but is so yummy! I've decided to give it a try in the slow cooker but I can't decide if I need to add any liquid or if the liquid from the ingredients will be enough.

Any advice?

bluebag

trinity_enigma wrote: »

Hi I usually make a potato and sweet potato bake (layered with cheese and onions) in the oven. It takes ages but is so yummy! I've decided to give it a try in the slow cooker but I can't decide if I need to add any liquid or if the liquid from the ingredients will be enough.

Any advice?

I would chance it and add a little, just in case it all sticks to the cooker. Maybe make sure the bottom and sides have a little oil spread on them too.

Never tried it personally so just a guess.

MrsAtobe

Could we have the original recipe please? It sounds yummy.

trinity_enigma

To be honest there's never been an official recipe its just something my parents made when I was younger in the oven but it takes about 4 hours but that obviously depends on how many layers and how thickly you slice things (food processor works well for this). The sweet potato is something I added in an experiment last year that really worked.

All it is, is thinly sliced potato, sweet potato and onion and grated cheddar. Layer them up as high as you fancy (or until you reach the top of the bowl which is what I do). I tend to layer potato, onion, sweet potato, cheese and repeat. The onion and cheese don't have to completely cover the layer underneath it- just a generous sprinkling works. I think the sweet potato and potato will maybe take longer to cook if laid directly on top of each other (but could easily be my imagination) which is why I layer the way I do. I put a bit of ground pepper in every so often but not salt as the cheese can be pretty salty but I guess that is taste. At the end I put a glug of milk in- it's supposed to be cream but I never have it in.

In the oven I use a bain marie and I cover with foil until the last half hour when I take it off to get a bit of colour. It's really just a make it up as you go along dish so sorry about the lack of measurements and timings. Will let you know how it goes in the slow cooker. Am going to add a little bit of liquid to see how it goes as figured its better to drain it off tomorrow if too liquidy than ruin it with not enough liquid.

Thanks for the advice.

Nanamia

Will be very interested to hear if it's been successful, I regularly do a very similar dish (in the oven) but mine also has a layer of bacon too. It's delicious. X

vouchersrme

I would have thought that buttering the SC would be sufficient with enough milk to come 3/4 up the pile. Or, use the SC as an oven and put water in and the potato bake in a dish, like a Bain Marie .

trinity_enigma

Nanamia wrote: »

Will be very interested to hear if it's been successful, I regularly do a very similar dish (in the oven) but mine also has a layer of bacon too. It's delicious. X

You just blew my dh husbands mind- he can't believe I've never thought of this before! :rotfl:

[Deleted User]

Gosh that takes me back to the early 1960s when I first got married.Very broke I bought from Woolworths a cookery book for Meals Two People' for half a crown and the first recipe I made was cheese and potato pie I too added crispy bacon to the cheese,onion and pototo's and my late OH loved it.By the way I still have the book after all these years although its looking a bit tatty now and the pages have gone a bit yellow but I got it down from the bookshelf and have been flicking through it.What a walk down memory lane that was.Lots of tinned sardines and pilchards seemed to be used.I can remember making a pizza base with chopped tomatoes and cheese on it and decorating it with sardines from a tin, sliced in half to make the tiny tin streeetch :)my two little girls loved this back in the 1970s as we definitely couldn't afford to buy a take-away pizza.I covered it in grated cheese and bunged it back into the oven to brown off the top.:):):) who needs posh Domino's :):)

furbabyrehomer

Hello everyone from a cold and blustery Scotland.
I have read this forum for a while now and thought it about time I said hello. I look forward to reading all your most helpful posts as we go into a new year.

ariba10

My mother used to make that but put Corned Beef in between the layers.

Shall have to have a go in the week.

valerie57

My Mum and Grandmother used to make this and called it Cheese and Onion hotpot. They used milk, not cream and no bacon. I loved it. The key was cooking it for a long time in a low oven so everything was really soft. We used to fight over the crispy bits on the top. Mmm. Such nice memories and this will be great with the leftover cheese and potatoes after Christmas. This is definitely going on my menu plan. Thanks OP.