There is something mighty satisfying about putting a few good farm-stand ingredients into the slow cooker and coming home to a kitchen that smells like supper is already taking care of you. This 4-Ingredient Slow Cooker August Farmers Market Bubbling Cream Potato Gratin using thin-sliced Allegany potatoes is the sort of humble, hearty dish Midwestern cooks have always understood well: potatoes, cream, cheese, and seasoning turning soft and golden with hardly any fuss. When late-summer potatoes are fresh and sweet from the soil, they make a gratin that feels both simple and a little special.
Serve this rich potato gratin alongside roast chicken, grilled pork chops, ham, or a skillet of green beans cooked low and slow with onion. It also fits nicely on a supper table with sliced tomatoes, a cucumber salad, or sweet corn, especially when August produce is at its best. If you are making it the main attraction, a crisp salad with a tart vinaigrette helps balance the creamy potatoes beautifully.
4-Ingredient Slow Cooker August Farmers Market Bubbling Cream Potato Gratin using Thin-Sliced Allegany Potatoes
Servings: 6
Ingredients
2 pounds Allegany potatoes, peeled and thinly sliced
Directions
1. Lightly butter or coat the inside of a white oval slow cooker with cooking spray, then arrange one layer of thin-sliced potatoes across the bottom.
2. Sprinkle on a little salt and a handful of shredded cheddar, then continue layering potatoes, salt, and cheese until everything is used up.
3. Pour the heavy cream evenly over the top, pressing the potatoes down gently so the cream settles through the layers.
4. Cover and cook on low for 5 to 6 hours, or until the potatoes are tender and the edges are bubbling and golden.
5. Turn off the heat and let the gratin rest uncovered for 10 to 15 minutes before spooning it out to serve.
Variations & Tips
Add Onion: If you do not mind stepping past the four-ingredient idea, a thin layer of sweet onion between the potatoes gives the whole dish an old-fashioned supper flavor that suits fresh August potatoes especially well.
Cheese Swap: Sharp cheddar gives the gratin a sturdy, familiar flavor, but Colby, Monterey Jack, or a half-and-half mix will melt beautifully and make the dish a little milder.
For Cleaner Slices: This gratin is soft and spoonable straight from the slow cooker, which is part of its charm. If you want firmer portions, let it stand a bit longer before serving so the cream can settle and thicken.
Watch Your Cooker: Slow cookers can vary plenty from one kitchen to the next. Start checking near the 5-hour mark by sliding in a thin knife; when it meets no resistance, your potatoes are ready.
A Little Color on Top: If you want a more browned finish, spoon the cooked gratin into a broiler-safe baking dish and run it under the broiler for a minute or two, just until the top turns deeper golden.
