• Potato gratin with mushrooms in a slow cooker

    Photo: Getty
    Potatoes10 piecesFresh champignons300 gramsCream 33% fat300 milliliters100 gramsUnsalted butter30 gramsGarlic1 cloveDill1 sprigParsley1 sprigBasil1 sprigSpice7 grams10 gramsPepper6 grams
    • Servings:
    • Preparation time:15 minutes
    • Cooking time:45 minutes
    • Flow temperature:Hot dish
    • Processing Type:Baking
    • Kitchen:French

    Potato gratin is an exquisite French dish that tastes like our potato casserole with a delicious crispy crust. In fact, this French delicacy can be cooked with anything, but it is mushrooms and cheese that give the potato dish a delicate flavor and a special aroma.

    Cooking method:

    Wash the potatoes, peel and cut into thin circles. Rinse the champignons and cut into plates. Finely chop greens. Finely chop the garlic. Hard cheese grate on a coarse grater.

    Put a little butter in a frying pan and fry the mushrooms.

    In the cream add garlic, herbs, salt, pepper and spices. Mix everything thoroughly.

    A bowl of multivarki should be plentifully greased with butter, put a layer of potatoes on the bottom, sprinkle with a creamy garlic sauce on top. Next, carefully lay out a layer of mushrooms. Then repeat the layers: potatoes, gravy, mushrooms and potatoes.

    Next, prepare the dish in the "Baking" mode for about 45 minutes. After the end of the mode, open the cover of the multicooker, sprinkle the grated cheese on top and cook in the Baking mode for about 10 minutes.

    When the slow cooker switches to the “Heating” mode, let the dish stand for another 15 minutes.

    Then turn the ready-made potato gratin gently upside down on a flat dish (to keep the shape) and serve.

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