Slow Cooker Potato Bake

joedenise

I too used to make something similar in the early 70s when we first got married. We used to call it potato & onion pie, LOL!

I used to par boil the sliced potatoes so it didn't take so long in the oven. The only cheese we had was a bit grated on the top to make it crispy.

Denise

kiss_me_now9

So having a go at this at some point, sounds yummy

Emm-in-a-pickle

I do a Bread & Butter version - like bread & butter pudding, but a savoury version. Layers of grated cheese, onion (softened in pan first) can also use bits of ham/cooked bacon. Obviously, the egg & milk not sweetened, but don`t salt it as cheese has enough of its own. This cooks a lot faster than the potato version. Nice with a few slices of tomato on top.

toozie_2

trinity_enigma wrote: »

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.

My MIL used to make it-bless her.
She was from Cumbria, made it exactly as above -without sweet potatoes, and 1/2 mil k& 1/2 water with an Oxo cube.

She called it "Poor Man's Dinner"-would that be because "meat had run out" ???

I used to love it when I went for tea (30 years ago!!) It was one of my favourite of her dishes.

I make it now my self too, and call it Poor Mans Dinner!!!

bluebag

furbabyrehomer wrote: »

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.

:wave::wave: Hello and welcome.

furbabyrehomer

bluebag wrote: »

:wave::wave: Hello and welcome.

Thank you for the welcome.

trinity_enigma

Glad I' ve brought back some memories. It was always such a treat in our house as it took so long to cook my parents could never be bothered to make it.

Well I tried it in the slow cooker just adding a bit of milk. It didn't work too well to be honest. The potato was still firmer than I would have liked, the sweet potato was mushy and the cheese had just disappeared. Plus the potato had gone a bit brown so it just didn't look as appealing. I might try it again in the future but for now I will stick with the oven and we are definitely having it for Xmas dinner next week so I can have the 'proper' version!!

furbabyrehomer

Hello and thank you for reminding me of this dish. I am originally from the NE of England and this was popular there. I must get out my slow cooker and give it a try.

maman

Reading the responses I thought I'd add in what I do with Dauphinoise potatoes which are vaguely similar.

I have a French niece and what she advised is cooking the potatoes first. So I cook potatoes in their skins until they are cooked but still good and firm. When cool, peel off the skins and slice. Obviously you could use LO potatoes if you had some.

Then I layer the potatoes with grated cheese between each layer and then add the 'sauce'. For that I use a pot of low fat crème fraiche with a good couple of tsps. of crushed garlic (Lazy or paste from Asian shop), a chicken stock cube and plenty of pepper. Heat through gently. I find it works each better to put sauce on each layer rather than hope it trickles through. If a pot of crème fraiche isn't enough I thin it down with a bit of milk.

The glory of this recipe is that it cooks in about 30 - 45 mins in the oven alongside whatever else you're having. If I was adding onions I think I'd soften them in the microwave before adding to the dish.

HTH to speed up what sounds like a yummy recipe.

glitterkitty

All of these variations sound amazing!!! Need to try this next weekend!!