Slow cooker Scalloped Potatoes: A simpler approach to this classic holiday side
Ricardo makes the case for using this handy device as a second oven this Thanksgiving
Before spotting this recipe for slow cooked Scalloped Potatoes in Ricardo Larrivée’s new cookbook Ricardo: 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, there’s no going back — at least when a big feast is on the line, and oven space is scarce.
By Ricardo Larrivée
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 — it’s 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.
- 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
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 from Ricardo: Ultimate Slow Cooker by Ricardo Larrivée ©2018. Published by HarperCollins Publishers. All rights reserved.