Slow Cooker Saucy Potatoes – For a Crowd
When there’s a crowd coming and I need a side dish that will go a long way, this is right up my alley.
The potatoes cook down into a saucy mess of creamy potatoey yumminess, almost like a thick soup.
Perfect for those winter days when I get back from a frosty dog walk, chilled to the bone and want something comforting to have with a pink lamb chop.
I’ve been known to ditch the protein all together, spoon myself a big bowl of the saucy potatoes, grate some cheese on top and hunker down under a blanket.
Go on, give ita go and enjoy your sweet life!
A big bowl of potatoey goodness
What You Need
1.5kg Potatoes – of your choice
300ml Soured Cream
1 Large Onion
1 Large Red Pepper
2 Sachets of cream of Chicken Soup – See Tip Box
500ml Boiling Water
1 Tin of Chopped Tomatoes
2 Large Garlic Cloves – Minced
1 tbsp Dried Thyme
50g Butter
1 Bunch of Spring Onions plus more for garnish – Thinly sliced
2 tsp Maldon Salt – See Tip Box
2 tsp Ground Black Pepper
Cut the potatoes thinly
How It’s Done
Scrub the potatoes really well but don’t remove the skin.
Use a sharp knife or a mandolin to slice the potatoes thinly
Peel and slice the onion as thinly as you can or use the mandolin.
De -seed the red pepper and chop the flesh into middle sized pieces
Place the slices potatoes, the sliced onion and chopped pepper into a slow cooker
Add to it the soured cream, minced garlic, the tin of chopped tomatoes, dried thyme, salt, pepper and butter.
Dissolve the sachets of cream of chicken soup in the 500ml of boiling water and pour this into the slow cooker.
Give everything a good mix, turn the slow cooker to low, and let it cook for 3-5 hours until the potatoes are very soft and they become almost saucy.
Once cooked, stir in the chopped spring onions and give it a taste.
Add more Malden salt if needed and give another mix.
Transfer to a pretty serving bowl and sprinkle over more sliced spring onions just before bringing out to the table.
Everything in the slow cooker and leave it to do its job.
Tip Box
Packet Soup – Just because it’s a humble sachet of soup, doesn’t mean that it’s not full of flavour. I keep a supply of different flavoured packet soups in my pantry, use diluted instead of stock and even add the dry, straight from the packet, to breadcrumbs to add flavour to something coated.
Malden Salt – My favourite kind of salt. Yes, I know it sounds posh to recommend this, but there is a distinct flavour difference between this and table salt. Table salt can be over powering so I save it for boiling potatoes and in my pasta water.
