Potatoes can also be a festive dish if it is a potato baked with cheese in a slow cooker. Impregnated with the aroma of spices, covered with a delicate cheese crust, it not only looks beautiful and appetizing, but also has a unique taste. Costing such a dish is inexpensive, easy to prepare. And while the slow cooker is doing its job, the hostess can still do something useful or relax.
Cooking Features
The result of roasting potatoes in a slow cooker depends not only on the selected recipe, but also on a number of other factors. Therefore, the knowledge of some secrets of cooking delicious potatoes in a slow cooker will not hurt anyone.
- The choice of potato variety for baking depends on what dish you want to cook. If you want the tubers or potato wedges to remain even, to keep their shape, preference should be given to varieties with a low starch content. Starchy varieties are best taken by those who want the potatoes to be soft and tender.
- When baking potatoes with cheese, you usually want to get a ruddy crust. For this last 10-15 minutes, bake potatoes better with the lid open. True, some models of multicookers do not in all programs provide for the possibility of preparing a dish with the lid open. In this case, you can only advise to increase the cooking time, although the result will not be the same as when baking potatoes with cheese without a lid. However, the majority of modern models continue to carry out the program “Baking” and the raised cover of the unit.
- Young potatoes are suitable for roasting more than the old one - it turns out to be especially tasty, and it cooks faster. Cleaning it before baking is optional; you just need to wash it thoroughly using the hard side of the sponge. Mature potatoes must be cleaned before baking in a multicooker, and the tubers, if they are too large, are cut in half.
Potatoes can be baked in a slow cooker not only with cheese, but also with the addition of meat, mushrooms, and other vegetables. The technology of cooking different dishes will not be the same. Therefore it is necessary to pay attention to the instructions in specific recipes.
Potato baked with whole cheese
Composition:
- potatoes - 1 kg;
- cheese of any durum variety - 100 g;
- mayonnaise - 100 ml;
- butter - 50 g;
- salt, seasoning for potatoes - to taste.
Method of preparation:
- Peel the potatoes, dry them, on one side, make transverse cuts a centimeter apart or slightly more often.
- Mix mayonnaise with salt and spices, roll each potato in this mixture in such a way that the sauce covers the whole tubers, filling the cuts.
- Put the potatoes in the multicooker bowl with the cuts up.
- Remove the butter from the refrigerator and slice it, without melting, into plates. Spread the plates over the potatoes.
- Close the lid and set the Baking program to 1 hour.
- Coarsely grated cheese. 15 minutes before the end of the program, sprinkle the potatoes with grated cheese and continue to bake it until the end of the program without the lid.
You can serve potatoes instead of a side dish or as a separate dish, laid out on a beautiful plate.
Potato slices baked in a slow cooker
Composition:
- potatoes - 0.5 kg;
- milk - 100 ml;
- hard cheese - 50 g;
- garlic - 2 cloves;
- butter - 40 g;
- ground paprika - 10 g;
- salt - to taste.
Method of preparation:
- Peel the potatoes and cut each tuber into 4 pieces (if the tubers are large, you can cut them into 6-8 pieces).
- Finely chop the garlic with a knife.
- Rub the cheese, better middle-sized.
- Place chopped butter on the bottom of the multicooker. Start it in “Baking” mode by setting the timer to 1 hour.
- When the butter has melted, put potato slices in a slow cooker. Add salt and paprika. Fry the potatoes for 5-10 minutes.
- Fill with milk and lower the lid.
- 10 minutes before the end of the program, open the lid, sprinkle the dish with garlic and cheese. Bake until you hear the signal that the dish is ready.
Potatoes prepared according to the above recipe are best served with a side dish of fish or poultry meat.
Potato baked with meat and mushrooms and cheese
Composition:
- potatoes - 1 kg;
- ham or meat with a layer - 0.5 kg;
- champignons - 100 g;
- mayonnaise - 100 ml;
- cheese - 0, 2 kg;
- onions - 100 g;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Method of preparation:
- Cut the peeled potatoes into thin slices.
- Mushrooms, washed, cut into plates.
- Onions - thin half rings.
- Slice the meat or ham into thin slices. Meat will be easier to cut thinly, if before that it is not completely defrosted.
- Lubricate the bowl of the multicooker with oil and place slices of meat or ham in it. Pepper, a little salt.
- Divide the potato into three pieces and place one of them in a slow cooker for meat. Pepper, salt.
- Put the mushrooms on the potatoes, put them in onion half rings. Salt, season.
- Spread the remaining potatoes (this potato layer should be about twice the size of the previous one).
- Sprinkle with a thick layer of grated cheese.
- Close the lid; install the valve on it so that the steam does not come out. Activate the “Baking” program. Set the timer for an hour.
- 10 minutes before readiness, open the lid and wait for the program to finish.
Potato baked with cheese, meat and mushrooms is a complete dish, tasty and satisfying.
It is easy to cook potatoes baked with cheese in a slow cooker, however, despite the simplicity of preparation, the dish turns out to be tasty and appetizing.
