Imagine being able to dig in a hot plate of baked potatoes with lots of crème and tons of melted cheese! Sounds like culinary perfection but not so healthy, right?
Wrong! The potatoes au gratin in the slow cooker I am going to show you how to make in this post are anything but unhealthy!
First off I use organically grown potatoes. They are ugly as a mug but they are pesticides free and that’s what matters!
Secondly, there is no heavy crème used in this recipe. Apart from the unnecessary calories, I’ve stopped using any kind of heavy crème that contained carrageenan. Although it is not (yet) a proven carcinogen, it has been shown to cause cancer to animals and that’s enough for me, thank you very much. I don’t go near this stuff and don’t give it to my baby too.
Instead of crème this recipe uses milk. I used organic goat milk to be exact. I know this is not everyone’s cup of tea (or milk, lol) but I swear the weird taste of goat milk is not traceable in this recipe. I supplement Natalia with this milk (she still likes breast milk best) and there is always some left at the end date and I hate to see it go to waste. It’s breast milk too in my eyes and I really have a problem throwing it away. But neither I nor Nick can stand the taste of it as is so I try to find uses for it in my recipes.
Furthermore, this recipe uses gruyere cheese and none of the heavily processed yellow cheeses available out there. Although it has lots of fat, this is a cheese made of goat and sheep milk and the one we buy is still made in the old traditional way in Crete.
Then it’s the matter of crumbs I use. I either use left over bread I made myself in the slow cooker (I have to find time to write down this recipe) or some unsalted crumbs from the rusks we like to eat. You can use gluten free ones if you like.
Lastly, everything is done in the slow cooker! You can pop them in the oven for a quick roast to add color but you don't have to!
Here’s the recipe which is easy as one two three:
You’ll need 800grams of potatoes
400ml of goat milk
200gr of gratted gruyere cheese
150 gr bread crumbs
Pepper to taste
One: peel the potatoes and cut them into small cube pieces. Place them in the slow cooker and add the pepper. Add the milk. Put on high for 2 hours. Open the lid and add half the cheese and give a stir. Then place the bread crumbs on top and then the rest of the cheese. Close the lid and bake for one more hour on high.
You are done!
Easy, healthy and delicious!
Seriously, I think I discovered my new favorite comfort food!
What about you? Have you ever had potatoes in the slow cooker? What’s your favorite healthy comfort food?