Prep Time
30 min
Cook Time
5h
Yields
4 - 6 servings
Courtesy of RICARDO.
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ingredients
2
cups (500 mL) 35% cream
1
can (13 oz/370 mL) evaporated milk
2
cloves garlic, peeled and halved
8
cups (2 L) russet potatoes, peeled and thinly sliced on a mandolin (about 8-10 potatoes)
Salt and pepper
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directions
Step 1
Butter the inside of the slow cooker.
Step 2
In a saucepan, bring cream, evaporated milk and garlic to a boil. Cover and let steep for 5 minutes. Discard garlic.
Step 3
Line the bottom of the cooker with sliced potatoes. Drizzle with some warm cream mixture. Season with salt and pepper. Continue layering with remaining ingredients.
Step 4
Cover and cook on low for about 5 hours. Turn cooker off. Remove lid and let rest for 30 minutes. Gratin can stay on the warm setting for maximum 1 hour. In this case, you don’t have to let it rest uncovered.