Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2015
Ingredients
Method
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Photography props: cynthiafindlay.com (silverware); potterybarn.com (napkin); westelm.com (place mat); william-sonoma.com (plate)
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 367 mg
- Sugars 2 g
- Protein 6 g
- Calories 206.0
- Total fat 9 g
- Potassium 828 mg
- Cholesterol 29 mg
- Saturated fat 6 g
- Total carbohydrate 26 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 10.0
- Vitamin A 7.0
- Vitamin C 37.0
