Easy Slow Cooker Morbiflette for a Comforting Alpine Dinner Step-by-step instructions

Before you start

Before you begin, ensure your potatoes are peeled and sliced to an even thickness, roughly 1/8 to 1/4 inch, which allows them to cook through uniformly. Have your Morbier cheese sliced and ready to go.

Ensure your slow cooker insert is clean and dry. If you have a programmable slow cooker, set it to the low setting, as the gentle heat is crucial for achieving that signature melt without curdling the cheese fats.

Instructions

Layering the base

1. 1Layering the base
   Place the smoked bacon lardons directly into the bottom of the slow cooker insert. Distribute them evenly to ensure the base flavor develops throughout the cooking process.
   Look for The bacon should cover the base of the slow cooker insert evenly.
   Tip Using a slow cooker with a non-stick coating helps with cleanup.

The bacon lardons should be arranged in a single layer at the bottom of the slow cooker. Ensure the surface is covered so the rendered fat can effectively coat the potatoes as the cooking process begins, providing the foundation for the savory depth of the final dish.

Adding potatoes and seasoning

2. 2Adding potatoes and seasoning
   Scatter the peeled and thinly sliced potatoes over the bacon lardons. Sprinkle the ground black pepper generously over the potato layer to provide a balanced, earthy heat.
   Look for Potatoes should be sliced thin enough to ensure even cooking through the layers.
   Tip Maintain a consistent potato slice thickness for the best texture.

The potatoes should be distributed evenly over the bacon, creating a level surface.

The black pepper should be scattered across the top to ensure the seasoning is dispersed throughout the layers, which will become more pronounced as the moisture and fats circulate during the slow cooking phase.

Adding cheese and finishing

3. 3Adding cheese and finishing
   Arrange the slices of Morbier cheese over the top of the potatoes. Cover the slow cooker and cook on low for 4 hours, or until the potatoes are tender and the cheese is melted and bubbling.
   Look for The cheese should be completely melted and the potatoes fork-tender.
   Tip Avoid lifting the lid too often to keep the heat consistent.

The Morbier cheese slices should be placed across the top of the potatoes. Once the lid is placed on the slow cooker, the heat will gently melt the cheese, allowing it to seep down through the potato layers. Check that the cheese is fully melted and golden before serving.

Common mistakes

A common mistake is slicing the potatoes too thickly, which results in uneven cooking where the edges are soft but the center remains firm.

Another error is using high heat; always opt for the low setting on your slow cooker to prevent the cheese from separating or the bottom layer from scorching. Finally, avoid over-stirring the dish once the cheese is added, as this can break down the potato slices and create a mushy texture.

How to tell it’s done

The dish is finished when the potatoes offer no resistance to the tip of a sharp knife, indicating they are fully tender. The Morbier cheese should be completely melted, forming a glossy, golden layer across the top.

The bacon lardons should be cooked through and have contributed their savory oils to the potato base, creating a cohesive and aromatic mixture.