Slow Cooker Potato and Fourme d’Ambert Gratin Step-by-step instructions

Before you start

Before starting, ensure that all ingredients are measured and ready. Peel the potatoes and slice them thinly using a mandoline or a sharp knife to ensure even cooking.

Keep the cream chilled until the moment you are ready to pour it over the potatoes.

Prepare your workspace by clearing any clutter and having your slow cooker positioned on a heat-resistant surface away from any splashes.

Instructions

Layering

1. 1Layering the base
   Place the bacon lardons at the bottom of the slow cooker insert to ensure they render their fat as the potatoes cook above them.
   Look for The bacon should be distributed evenly across the bottom of the container.
   Tip Adding the bacon first allows the fat to flavor the potatoes while they steam.

The bacon is properly positioned at the base of the slow cooker. Ensure the potatoes are sliced consistently to allow the cream to circulate properly between them during the cooking process.

Seasoning

2. 2Adding potatoes and seasoning
   Layer the thinly sliced potatoes over the bacon. Sprinkle the cracked black pepper evenly over the surface of the potatoes to distribute the seasoning throughout the dish.
   Look for The potatoes should be arranged in a uniform layer for even cooking.
   Tip Slice potatoes to a consistent 1/8-inch thickness for the best texture.

The pepper is distributed evenly across the potato layers. Check that the potatoes are packed tightly enough to cook through but not so dense that the cream cannot penetrate the layers.

Cooking

3. 3Adding cream and cheese
   Pour the heavy cream over the potatoes. Scatter the crumbled Fourme d'Ambert cheese over the top. Cover and cook on low for 4 hours until the potatoes are tender and the internal temperature of the bacon reaches 160°F (71°C).
   Look for The cream should be bubbling around the edges of the slow cooker.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the cream covers the potatoes to prevent them from drying out during the long cook time.

The cream and cheese are added. Ensure the slow cooker is covered tightly. At the end of the phase, the potatoes should be tender and the sauce should be rich and creamy.

Common mistakes

Avoid using starchy, high-moisture baking potatoes like Russets, as they tend to break down too easily and will compromise the texture of the gratin.

Do not skip the resting period, as the sauce needs time to thicken; serving immediately will result in a runny consistency. Finally, ensure the bacon is at the bottom so it can render properly.

How to tell it’s done

The gratin is done when the potatoes are fork-tender throughout and the cream has thickened into a luxurious, coating sauce. The cheese should be fully melted and integrated into the cream.

The internal temperature of the bacon and the center of the dish should reach 160°F (71°C). Allow the dish to rest for 10 minutes to let the sauce set before serving.

• Ground meat: 160°F (71°C) in the thickest part