Time: 50 min.

Servings: 4-6

Difficulty: 2 out of 5

Several delicious recipes for potatoes with cheese for a slow cooker

Potatoes with cheese in a slow cooker are a delicious dish, as these two products combine perfectly and complement each other. Most often, potatoes baked with cheese are prepared using a multicooker.

Moreover, it can be either an independent dish or part of some complex dish.

Cooking potatoes with cheese in a slow cooker is quite easy, and the products you need are the simplest and most inexpensive. Minimum effort - but the result is stunning.

The dish is tasty, tender, aromatic and you can get enough of it. Before serving, it would not hurt to sprinkle this dish with fresh herbs. Potatoes baked with cheese will decorate any holiday table, and as an everyday dish, they are simply magnificent. This dish is quite versatile. It can be served separately or as an addition to fish and meat dishes.

Ingredients:

Cooking technology

Step 1

All potatoes should be approximately the same size. It needs to be washed and cleaned. Make small cuts on the surface of the tubers and rub them with salt. Place in a bowl, which must first be greased with oil.

Step 2

Grated cheese is grated on a coarse grater. Cut the butter into small pieces. Place them on top of the potatoes.

Afterwards, all this is covered with grated cheese.

Step 3

On our “miracle oven” we set the baking mode and cook the dish for at least half an hour. After the sound signal, the potatoes need to be turned over and then left in the same mode for another twenty minutes.

Dish with garlic

What you need

  • Six to seven potato tubers.
  • Hard cheese - one hundred grams.
  • Five large cloves of garlic.
  • Vegetable oil.
  • Salt and pepper.

Cooking process

Step 1

Grease the multicooker bowl with oil. Peel the potatoes, cut into four slices, and place them in this container. Grate the garlic or crush it in a garlic press and also put it in the slow cooker.

Step 2

All this needs to be salted, peppered and sprinkled with cheese, which you have already grated.

Set the unit to baking mode and leave for an hour. Only sometimes this dish needs to be stirred.

Potatoes can be baked with anything; you don’t have to add meat products to this dish. You can also cook with milk additives. For example, a quite tasty dish is obtained with the addition of sour cream.

Dish with sour cream and cheese

What you need

  • Seven to eight potato tubers.
  • A little less than a glass of sour cream.
  • A couple of eggs.
  • Hard cheese - one hundred grams.
  • Glass of water.
  • Five to six large cloves of garlic.
  • Salt pepper.
  • A bunch of greenery.
  • Vegetable oil.

Cooking process

Step 1

First, a small amount of oil is placed into the multicooker bowl. Then the potatoes are cut into rings and placed there. You also need to add chopped garlic to the bowl. Salt and pepper all this.

Step 2

In the multicooker, you need to select the “Baking” program and fry the potatoes for about thirty minutes, remembering to stir. Beat the eggs with a fork or whisk. Add sour cream mixed with water to them.

Step 3

When half an hour has passed, pour sour cream sauce over the potatoes and sprinkle with grated cheese and cook for another twenty minutes.

But now don't bother me anymore. You will have such a wonderful casserole. It needs to be cut into portions and sprinkled with herbs.

There are many ways to prepare such a dish. And the additives here can be very different. You can diversify potatoes with vegetables, fish, meat or mushrooms.

Potatoes with vegetables

What you need

  • Seven medium potatoes.
  • One onion head.
  • One carrot.
  • Greenery.
  • Seventy grams of mayonnaise.
  • Low-fat sour cream - two hundred and fifty milliliters.
  • Salt and pepper.

Cooking technology

Step 1

Wash and peel the potatoes, carrots and onions. Now cut it all into rings or half rings. Grease the multicooker bowl with oil. And put the vegetables there in layers. First the carrots, then the potatoes and lastly the onions. Sprinkle with chopped herbs.

Step 2

Prepare the sauce. Mix sour cream with mayonnaise, salt and pepper it all.

Add the sauce to the vegetables, set the “Stew” mode and cook for an hour. If you are preparing this dish in the spring, and all your vegetable ingredients are young, then half an hour will be enough.

Watch another version of this dish in the video below:

Baked potatoes in a slow cooker can be prepared for a family dinner or for a holiday table.

At the same time, you can safely fantasize and create your own culinary masterpieces, because potatoes can be combined with almost any product.

Baked potatoes in a slow cooker - basic cooking principles

Young potatoes are ideal for baking; they don’t even need to be peeled. Ripe potatoes are peeled and washed well. Small tubers are left whole, and large ones are cut into slices.

It is very important to dry the potatoes before baking so that they do not stew, but rather bake.

Heat vegetable oil in the bowl of the device and lay out the potatoes. It is then sprinkled with oil, salted and seasoned with spices. Close the lid of the device tightly and cook in the “baking” mode for about an hour. After this, open the lid, shake the contents of the bowl to turn the potatoes over, and continue cooking in the same mode for another 20 minutes.

Potatoes can be baked in cream or sour cream to give the vegetable a soft, creamy taste. In addition, potatoes are baked with cheese, meat, bacon or fish. In this case, you will receive a complete dish for lunch or dinner.

Recipe 1. Baked potatoes in a slow cooker with spices

Ingredients

    four medium potato tubers;

    sunflower oil – 70 ml;

    clove of garlic;

    freshly ground pepper;

    a bunch of dill and parsley.

Cooking method

1. Peel the potatoes, wash and cut into slices. Grease them on all sides with sunflower oil and place in a deep plate. Season with salt and pepper. Stir.

2. Transfer the potatoes to the multicooker bowl. Close the lid tightly and activate the “baking” function for half an hour. Then turn the potatoes over and continue cooking for the same amount of time.

3. Peel the garlic clove and finely chop it. Add it to the potatoes a couple of minutes before they are done.

4. Place the finished potatoes on a plate and sprinkle with finely chopped herbs. You can serve the dish as a side dish for fish or meat dishes.

Recipe 2. Baked potatoes in a slow cooker with sour cream

Ingredients

    filtered water – 100 ml;

    black pepper;

    half a kilogram of potatoes;

    sea ​​salt;

    20 g butter;

    a small bunch of greenery;

    200 ml sour cream;

  • 3 g nutmeg;

    sunflower oil.

Cooking method

1. Peel the potatoes, wash them and chop them into bars or slices. Place in a separate bowl, add pepper, salt, nutmeg and stir. Leave for about seven minutes so that the vegetable is saturated with the aromas of spices.

2. Lubricate the bowl of the device with sunflower oil. Place potatoes in it.

3. Dissolve sour cream in a deep plate with drinking water, stir and pour the resulting sauce over the potatoes in the bowl.

4. Turn on the device in the “baking” mode for an hour. Remove the container with the finished potatoes from the multicooker and sprinkle with finely chopped herbs.

Recipe 3. Baked potatoes in a slow cooker with cheese

Ingredients

    eight potatoes;

    kitchen salt;

    500 g meat with layer;

    black pepper;

    100 g mushrooms;

    10 g lean butter;

    onion head;

    200 g cheese;

Cooking method

1. Peel and wash the potatoes. Cut it into thin slices. Rinse the meat, pat dry with napkins and cut into slices. Peel the onion and chop into rings. Rinse the mushrooms, dry and cut into thin slices. Coarsely grate the cheese.

2. Grease the bowl of the device with oil and place slices of meat on the bottom. Pepper and salt. Place a third of the potatoes. Season this layer with salt and pepper too. Place mushrooms and onion rings on top of potatoes. Season with salt and arrange the rest of the potatoes so that they completely cover the filling.

3. Sprinkle everything on top generously with cheese shavings. Run the “baking” function for an hour. Close the lid. Move the valve to the “closed” position. Release the steam, open the lid and serve on plates.

Recipe 4. Baked potatoes in a slow cooker with bacon

Ingredients

    eight potato tubers;

    salt;

    200 g bacon;

    Black pepper;

    vegetable oil;

    a bunch of greenery.

Cooking method

1. Peel, wash and dry the potato tubers. Make cross cuts on each one a little more than halfway. Season the vegetable with salt and pepper.

2. Wrap each tuber in a thin slice of bacon and secure the ends with a toothpick.

3. Grease the container of the device with lean oil and place the potatoes in it, seam side down.

4. Close the lid tightly and run the “baking” program for 45 minutes. Serve the potatoes hot, sprinkled with chopped herbs.

Recipe 5. Baked potatoes in a slow cooker in foil with shrimp

Ingredients

    five large potato tubers;

    kitchen salt;

    10 small shrimps;

    a bunch of dill, onion and parsley.

Cooking method

1. Peel the potato tubers, carefully cut out the core without cutting all the way through. It should look like a kind of “barrel”.

2. Rinse the greens, shake off and finely chop. Mix greens with mayonnaise.

3. Salt the potatoes. Place two peeled shrimp inside and cover with mayonnaise sauce on top.

4. Wrap the potatoes in foil so that it completely covers the tuber.

5. Place the prepared potatoes with the hole facing up. Start the “baking” mode for an hour. This dish can be prepared during Lent using lean mayonnaise.

Recipe 6. Baked potatoes in a slow cooker with cream

Ingredients

    ten large potato tubers;

    cheese – 100 g;

    cream – 400 ml;

    garlic - four cloves;

    ground nutmeg - two pinches;

    butter – 30 g.

Cooking method

1. Clean the tubers, wash them and cut them into thin slices. Place the chopped potatoes in a sieve and pour over hot water.

2. Grease the container of the device with butter and crumble the garlic into it. Place half of the potato slices, salt and season with nutmeg. Pour in half the cream.

3. Now lay out the remaining potatoes, season with salt and nutmeg. Pour in the remaining cream.

4. Start the “baking” program and cook the potatoes for 45 minutes. To get very soft potatoes, add another quarter of an hour.

Recipe 7. Baked potatoes in a slow cooker with chicken

Ingredients

    four chicken drumsticks;

    25 g fresh herbs;

    six potato tubers;

    30 ml sunflower oil;

    5 g chicken seasoning.

Cooking method

1. Peel, wash and chop the potato tubers into small pieces.

2. Wash the chicken drumsticks under the tap, dry with napkins and season generously with salt and spices. Stir and leave for ten minutes.

3. Grease the bottom of the device container with oil and place chicken drumsticks in it.

4. Place potatoes on top of the meat. Salt and season with spices.

5. Insert the container into the device and start the “baking” mode for 50 minutes. Close the lid tightly and move the valve to the “closed” position. After half an hour, mix the potatoes with the chicken. Serve sprinkled with herbs as a separate dish.

Recipe 8. Baked potatoes in a slow cooker with tomato-mayonnaise sauce

Ingredients

  • 30 ml vegetable oil;

    eight potato tubers;

  • 80 ml tomato sauce;

    two eggs.

Cooking method

1. Peel the potato tubers, wash the vegetable and cut into large slices, one centimeter thick. Place in a deep bowl, season with salt and spices. Stir

2. Coarsely grate the cheese.

3. Lubricate the bottom and walls of the device container with vegetable oil. Place potatoes in it.

4. Pour mayonnaise over the vegetable. Sprinkle with cheese shavings and cover everything with tomato sauce.

5. Activate the appliance in the “baking” mode for 20 minutes. Close the lid. Move the valve to the “closed” position.

6. In a separate bowl, whisk the eggs. Five minutes before the end of the program, fill the contents of the bowl with the egg mixture.

Recipe 9. Baked potatoes in a slow cooker with pork

Ingredients

    eight tubers of new potatoes;

    bulb;

    30 ml sunflower oil;

  • 200 ml sour cream;

    ground black pepper;

    400 g pork pulp;

    table salt.

Cooking method

1. Remove the skins from the potatoes, wash the vegetable and cut into circles one and a half centimeters thick.

2. Peel the onion and cut into rings. Place potatoes and onions in a separate bowl.

3. Remove films and veins from the pork pulp. Wash under running water and blot with napkins. Cut the meat into cubes two centimeters thick.

4. Send the meat to the potatoes. Salt, season with spices and stir. Leave the vegetables and meat to marinate for ten minutes.

5. Add half a glass of drinking water to the sour cream and stir. Pour the resulting mixture over the potatoes and meat.

6. Turn the multicooker into the “baking” mode. Grease the bottom and walls of the bowl with sunflower oil. Place the ingredients in a bowl and bake for an hour. 20 minutes before the end of the program, open the lid so that the potatoes become golden brown. Place the potatoes and meat on a plate and garnish with finely chopped herbs.

Baked potatoes in a slow cooker - tricks and tips

    To prepare baked potatoes in a slow cooker, choose varieties rich in starch.

    Do not forget that not all modes allow you to open the lid during cooking. Check this point personally for your device.

    Prepare whole baked potatoes from a variety of vegetable that holds its shape well.

    Before cooking, pierce the tubers in several places with a fork. This way it won't crack.

Potatoes with cheese in a slow cooker are a simple and delicious dish that even a novice cook can easily prepare. It can be used as a side dish for meat and fish dishes, but it is also quite suitable as a full second course. The taste of baked potatoes and cheese is very harmoniously combined here, complemented by the aromas of spices and garlic.

Potatoes with cheese in a slow cooker

To cook potatoes with cheese and garlic in a slow cooker we will need:

potatoes - 6-8 pcs., cream or milk - 1 tbsp., cheese - 100 g, Provencal herbs - 0.5 tbsp., garlic - half a head, salt, pepper, dill, parsley to taste.
How to cook potatoes with cheese and garlic in a slow cooker:
1. Wash the potatoes, peel and cut into slices. It is advisable to choose medium-sized potatoes that are the same in size.
2. Grate the cheese and garlic.
3. Place potatoes in a multicooker bowl, add salt, spices and garlic, mix, pour milk, and top with cheese. For those who don't watch calories, you can add slices of butter.
4. Place "Pilaf" mode and close the lid. Serve with vegetables or as a side dish for meat or chicken. If the multicooker does not have this mode, experiment with the mode "Bake" or "Soup" setting it for 45-60 minutes.

Accordion potatoes with cheese in a slow cooker

To prepare accordion potatoes with cheese in a slow cooker, we will need:
5-6 medium potatoes, 100 g mayonnaise, 100 g cheese, 100 g butter, salt, pepper, garlic, spices to taste, herbs.
How to cook accordion potatoes with cheese in a slow cooker?

  • Potatoes can be cooked whole, but to do this, first cut them into an “accordion” shape, making cuts not all the way through.
  • Then coat the resulting accordion potatoes thoroughly with mayonnaise, sprinkle with garlic, spices and dried herbs, place in a multicooker bowl and place slices of butter on top.
  • We use the “Baking” mode for 40-60 minutes. 10 minutes before the end, sprinkle with grated cheese. When serving, sprinkle with herbs.

Potatoes can also be a holiday dish if they are potatoes baked with cheese in a slow cooker. Imbued with the aroma of spices, covered with a delicate cheese crust, it not only looks beautiful and appetizing, but also has a unique taste. This dish is inexpensive and easy to prepare. In the meantime, the multicooker is doing its job, the housewife can do something else useful or relax.

Cooking features

The result of baking potatoes in a slow cooker depends not only on the chosen recipe, but also on a number of other factors. Therefore, knowing some of the secrets of cooking delicious potatoes in a slow cooker will not hurt anyone.

  • The choice of potato variety for baking depends on what kind of dish you want to prepare. If you want the tubers or potato wedges to remain smooth and maintain their shape, preference should be given to varieties with a low starch content. Starchy varieties are best for those who want their potatoes to be soft and tender.
  • When baking potatoes with cheese, you usually want to get a golden brown crust. To do this, it is better to bake the potatoes for the last 10–15 minutes with the lid open. True, some models of multicookers do not provide the ability to cook food with the lid open in all programs. In this case, we can only advise increasing the cooking time, although the result will still not be the same as when baking potatoes with cheese without a lid. However, most modern models continue to execute the “Baking” program even when the unit lid is raised.
  • Young potatoes are more suitable for baking than old ones - they turn out especially tasty and cook faster. It is not necessary to clean it before baking, just wash it thoroughly using the hard side of the sponge. Before baking in a slow cooker, ripe potatoes must be peeled, and the tubers, if they are too large, are cut in half.

Potatoes can be baked in a slow cooker not only with cheese, but also with the addition of meat, mushrooms, and other vegetables. The technology for preparing different dishes will not be the same. Therefore, it is necessary to pay attention to the instructions in specific recipes.

Whole baked potatoes with cheese

  • potatoes – 1 kg;
  • cheese of any hard variety – 100 g;
  • mayonnaise – 100 ml;
  • butter – 50 g;
  • salt, potato seasoning - to taste.

Cooking method:

  • Peel the potatoes, dry them, make transverse cuts on one side at a distance of a centimeter from each other or a little more often.
  • Mix mayonnaise with salt and spices, roll each potato in this mixture so that the sauce covers the entire tubers and fills the cuts.
  • Place the potatoes in the multicooker bowl with the cuts facing up.
  • Remove the butter from the refrigerator and cut it into slices without melting. Arrange the plates among the potatoes.
  • Close the lid and set the “Bake” program for 1 hour.
  • Coarsely grate the cheese. 15 minutes before the end of the program, sprinkle the potatoes with grated cheese and continue baking them until the end of the program without a lid.

You can serve potatoes instead of a side dish or as an independent dish, placing them on a beautiful plate.

Potato wedges baked in a slow cooker

  • potatoes – 0.5 kg;
  • milk – 100 ml;
  • hard cheese – 50 g;
  • garlic – 2 cloves;
  • butter – 40 g;
  • ground paprika – 10 g;
  • salt - to taste.

Cooking method:

  • Peel the potatoes and cut each tuber into 4 parts (if the tubers are large, you can cut them into 6-8 parts).
  • Finely chop the garlic with a knife.
  • Grate the cheese, preferably small.
  • Place finely chopped butter on the bottom of the multicooker. Start it in the “Baking” mode, setting the timer for 1 hour.
  • When the butter is melted, add the potato wedges to the slow cooker. Add salt and paprika. Fry the potatoes for 5-10 minutes.
  • Pour in milk and lower the lid.
  • 10 minutes before the end of the program, open the lid and sprinkle the dish with garlic and cheese. Bake until the signal sounds that the dish is ready.

Potatoes prepared according to the given recipe are best served as a side dish with fish or poultry.

Potatoes baked with meat and mushrooms and cheese

  • potatoes – 1 kg;
  • ham or meat with a layer – 0.5 kg;
  • champignons – 100 g;
  • mayonnaise – 100 ml;
  • cheese – 0.2 kg;
  • onions – 100 g;
  • vegetable oil – 20 ml;
  • salt, pepper - to taste.

Cooking method:

  • Cut the peeled potatoes into thin slices.
  • After washing the mushrooms, cut into slices.
  • Onion - thin half rings.
  • Cut the meat or ham into thin slices. It will be easier to slice the meat thinly if it is not completely defrosted beforehand.
  • Grease the multicooker bowl with oil and place slices of meat or ham in it. Pepper and add a little salt.
  • Divide the potatoes into three parts and place one of them in the slow cooker on top of the meat. Pepper and salt.
  • Place mushrooms on the potatoes and cover them with onion half rings. Add salt and season.
  • Lay out the remaining potatoes (this potato layer should be about twice the size of the previous one).
  • Sprinkle with a thick layer of grated cheese.
  • Close the lid and install the valve on it so that steam does not escape. Activate the Baking program. Set the timer for an hour.
  • 10 minutes before it’s ready, open the lid and wait until the program finishes.

Potatoes baked with cheese, meat and mushrooms are a complete dish, tasty and satisfying.

Cooking potatoes baked with cheese in a slow cooker is not difficult, however, despite the ease of preparation, the dish turns out tasty and appetizing.


Calories: Not specified
Cooking time: Not indicated

Why don't we bake potatoes with cheese? Unlike baked in the oven, potatoes with cheese in a slow cooker turn out without a crispy crust. But it turns out more tender and soft. We recommend you try it.

Ingredients:

- medium-sized potatoes – 6 tubers;
- hard cheese – 50-70 g;
- garlic – 2 small cloves;
- greens (dill, parsley) - a small bunch;
- butter – 70-100 g;
- salt and ground black pepper - to taste.

Recipe with photos step by step:




1. Wash the tubers thoroughly, because the potatoes will cook in their skins.




2. Place the potatoes in the multicooker bowl. Fill the clean tubers with cold water. Add a full (not heaped) tablespoon of salt. Secure the bowl into the appliance. Cook the potatoes using the “Multi-cook” mode. Temperature - 110 degrees. Cooking time – 25-30 minutes (depending on the size of the tubers). You can also cook potatoes using the “Soup” or “Broth” mode. Cooking time - 30-40 minutes.





3. While the potatoes are cooking, remove the butter from the refrigerator; it should soften. Grate the hard cheese on a coarse or medium grater. The cheese can be of any variety: from the usual “Russian” or “Dutch” to “Parmesan”.




4. Now garlic and herbs. You can use both dill and parsley or several sprigs of each type of greenery. Wash it thoroughly and chop it. Garlic can be passed through a press or finely chopped.






5. Add grated cheese, herbs and garlic to softened butter. Add a pinch of salt (if the cheese is not very salty) and ground black pepper (a mixture of peppers).




6. Cool the boiled potatoes a little. Peel the skin if desired. Cut in half lengthwise. And if the tubers are large, then also into several identical parts across.




7. Place the cheese and butter mixture on each potato slice. Place potatoes with cheese and butter in a multicooker bowl. Close to each other. If it doesn’t fit in one layer, then in several. Or you can simply cut the potatoes into smaller slices, put them in a slow cooker and cover everything with cheese and butter. It will turn out more like a casserole, but also very tasty. Cook potatoes with cheese in a multicooker on the “Baking” (“Oven”) mode for 15 minutes. Temperature – 130 degrees (if your device supports the ability to select a temperature mode). These potatoes turn out very flavorful, with a melted cheese and butter sauce. If you want to get a golden-brown cheese crust, you can put the potatoes and cheese in the microwave or under the grill for a few minutes. But it turns out very tasty.