Baked potatoes with cheese in a slow cooker. Fried potatoes with cheese and tomatoes
Potatoes too festive dish, if it’s potatoes baked with cheese in a slow cooker. Impregnated with the aroma of spices, covered with tender cheese crust, it not only looks beautiful and appetizing, but is also different 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 remained smooth and retained their shape; preference should be given to varieties with 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. Cooking technology various 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;
- any cheese durum varieties– 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 independent dish, placing it 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.
- Place the remaining potatoes (this potato layer should be approximately 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 - full meal, 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.
Baked potatoes in a slow cooker can be prepared for a family dinner or for festive table.
At the same time, you can safely fantasize and create your own culinary masterpieces, because potatoes go well 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 in the bowl of the appliance vegetable oil 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 make the vegetable 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;
fresh ground pepper;
a bunch of dill and parsley.
Cooking method
1. Peel the potatoes, wash and cut into slices. Lubricate them on all sides 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
3 g nutmeg;
sunflower oil.
filtered water – 100 ml;
black pepper;
half a kilogram of potatoes;
20 g butter;
a small bunch of greenery;
200 ml sour cream;
Cooking method
1. Peel the potatoes, wash them and chop them into bars or slices. Place in a separate bowl, pepper, salt and season 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 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 on potatoes and onion rings. Season with salt and arrange the remaining 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;
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 shrimp;
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 on top mayonnaise sauce.
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 by taking 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 drain 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, a 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 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, pour the contents of the bowl egg mixture.
Recipe 9. Baked potatoes in a slow cooker with pork
Ingredients
200 ml sour cream;
ground black pepper;
400 g pork pulp;
table salt.
eight tubers new potatoes;
bulb;
30 ml sunflower oil;
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 to sour cream drinking water and stir. Pour the resulting mixture over the potatoes and meat.
6. Turn on the multicooker to the “baking” mode. Grease the bottom and sides 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 to cover the potatoes. golden brown crust. 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.
Baked potatoes with cheese in a slow cooker
In our family, the preferred side dish is potatoes in any form: mashed, boiled and broken into pieces, fried, baked. In my opinion, it is suitable as a side dish for any main dish (for example). And if I could make do with some kind of salad, but the majority (my men) outweigh it, and I cook this vegetable very often. Here's the last cooking method: baked potatoes with cheese in a slow cooker, I would like to tell you.
Ingredients:
- potatoes - 1.5 kg (this is when they are not peeled yet),
- vegetable oil - grease the bowl,
- milk – 1 glass,
- egg – 2 pieces (one is possible),
- cheese – approximately 100 grams,
- salt, pepper or any seasonings to taste.
Preparation:
Peel the potatoes, cut into thin slices, and after greasing the bowl with oil, lay out in layers. You can pre-fry the minced meat in a slow cooker and place it in the middle, then you will get a casserole, and you won’t need to cook the main dish. This time they asked me for fish, and I fried it separately.
Turning on the stew mode to warm up the bowl, I prepared the sauce: lightly beat the eggs with milk and spices. Preheating is required so that the sauce begins to curl on its way to the bottom, evenly in layers, and does not end up as an omelette at the bottom.
Grate the cheese onto coarse grater. Pour in the sauce, sprinkle with cheese and, closing the lid, simmer for 50 minutes.
If at the end of the program there is a lot of liquid left, you can turn on the toasting mode, for example, and do not close the lid.
Using this recipe for baked potatoes with cheese in a slow cooker as a basis, you can cook different dishes. For example, if you pre-fry mushrooms and add them to milk, you will get a different sauce, as well as the taste of potatoes. And placing on the bottom of the bowl first the onion, cut into half rings, then small pieces meat, and cover with potatoes - it will be one of the varieties of meat in French. You can simply put sausages on top 10 minutes before the end of cooking.
Even a novice cook can cook potatoes in a slow cooker, recipes for potatoes in a slow cooker and products for preparing them are so simple and accessible. The only thing that can disappoint is the cooking time. But a multicooker is not a high-speed kitchen device; its advantage is the minimum cost of preparing food and the lack of constant control over the cooking process. We invite those who have just purchased a multicooker to learn how to cook delicious potatoes in a multicooker, starting with the very simple recipes.
Boiled potatoes in a slow cooker. The simplest and at the same time delicious dish, it’s simpler than this - perhaps only boiled eggs! Peel the potatoes and place them in the multicooker bowl, fill with water so that it is flush with the potatoes, and set the “Steam” mode for 30 minutes. After 10 minutes, you can salt the water, and also add 1-2 whole clove of garlic and a couple of bay leaves. Next, proceed as usual: drain the water, dry the potatoes in the “Warm” mode and serve, topped with oil, sour cream or sprinkled with herbs.
Steamed potatoes in a slow cooker. Place peeled potatoes whole or cut in half into the steamer basket, pour 2-3 multi-cups of water into the bowl and turn on the “Steam” mode for 25-30 minutes.
Fried potatoes in a slow cooker. Cut the potatoes into large slices and place them in the multicooker bowl along with the creamy or ghee. Salt and add seasonings to taste. Close the lid and set the “Bake” mode for 40 minutes. During this time, stir the potatoes a couple of times with a spatula.
baked potato in a slow cooker. Select potatoes that are not too large, peel them and place them in a bowl with some vegetable or melted water poured into it. butter. Shake the bowl several times to coat the potatoes evenly with oil. Salt and pepper to taste. You can add special seasoning for potatoes. Place the potatoes in the multicooker bowl and turn on the “Baking” mode for 1 hour. During this time, turn the potatoes 2-3 times so that they brown on all sides. The tubers can be cut accordion-style (slices 5-7 mm thick, without cutting all the way through) and put bacon or pieces of ham into the cuts.
Potatoes in foil in a slow cooker. Peel large potatoes. If you still have young potatoes with thin skin, just wash them thoroughly with a brush. Prick the tubers with a fork several times. Brush each potato with vegetable (ideally olive) oil and rub with salt, pepper and spices. Wrap the tubers in foil and place in a multicooker bowl in one or two layers. Close the lid and set the “Bake” mode for 1 hour. During this time, turn the potatoes a couple of times. Cut the finished potatoes crosswise along with foil and serve with herbs, butter, sour cream and your favorite sauces.
Here they are simple side dishes Potatoes can be cooked in a slow cooker. During the cooking process, you can add sausages or sausages to fried or baked potatoes - and quick dinner ready. Let’s complicate the task and add sour cream, vegetables, mushrooms or meat (in pieces or in the form of minced meat) to the potatoes. The “Stewing”, “Baking” or “Pilaf” modes will cope with it perfectly!
Ingredients:
600-700 g potatoes,
250 g sour cream,
100 ml water,
2-3 tbsp. butter,
½ tsp. ground nutmeg,
Preparation:
Cut the potatoes into pieces and mix with nutmeg, salt, pepper and spices. Place the potatoes in a multicooker bowl, greased with oil, and pour sour cream diluted with water. Set the “Extinguishing” mode for 1-1.5 hours.
Ingredients:
700 g potatoes,
1 onion,
1 carrot,
1 bunch of greens,
2-3 tbsp. mayonnaise,
1 stack low-fat sour cream,
salt, ground black pepper - to taste.
Preparation:
Cut the peeled potatoes and carrots into thin slices, and the onion into half rings. Grease the multicooker bowl with oil. Place a layer of carrots, then a layer of potatoes, then a layer of onions on top. Sprinkle with chopped herbs. For the sauce, mix sour cream with mayonnaise, add salt and pepper. Water the vegetables, close the lid and turn on the “Stew” mode for 1 hour. If the vegetables are young, 30 minutes of stewing is enough.
Ingredients:
400 g mixed minced meat,
6-7 potatoes,
1 onion,
3 tbsp. mayonnaise,
salt, pepper, spices - to taste.
Preparation:
Cut the peeled potatoes into slices. Cut the onion into cubes. Place the prepared minced meat, potatoes and onions in a greased multicooker bowl, add salt and pepper to taste, add spices and mayonnaise. Mix well, close the lid and turn on the “Baking” mode for 60-70 minutes.
Ingredients:
6-7 potatoes,
200 ml milk,
100-150 g cheese,
2-3 cloves of garlic,
½ tbsp. spices for potatoes,
salt, pepper - to taste.
Preparation:
Cut the peeled potatoes into thin slices, mix with salt, pepper and spices. Grate the cheese on a coarse grater, finely chop the garlic. In a multicooker bowl, mix the potatoes with garlic and pour milk over it. Sprinkle with cheese, close the lid and turn on the “Pilaf” mode.
Ingredients:
400 g pork or veal fillet,
7-8 potatoes,
2 onions,
100-150 g hard cheese,
4-5 tbsp. mayonnaise,
2-3 tbsp. vegetable oil,
1 bunch of greens,
salt, pepper - to taste.
Preparation:
Cut the meat into cubes, potatoes into slices, and onions into half rings. Grate the cheese on a coarse grater and chop the herbs. Grease the multicooker bowl with oil, lay out half the chopped onion, then a layer of meat, salt and pepper, sprinkle with herbs. Place a layer of the remaining onions on top of the meat, then half the potatoes, salt and pepper, sprinkle with herbs and brush with mayonnaise. Place the remaining potatoes, brush with mayonnaise and sprinkle with grated cheese. Close the lid and set the “Baking” mode for an hour.
Ingredients:
400 g potatoes,
1 onion,
100-150 g fresh mushrooms,
1 tbsp. flour,
3-4 tbsp. vegetable oil,
1-2 tbsp. tomato paste,
1 bay leaf,
100 ml water,
salt, pepper, spices, herbs - to taste.
Preparation:
Boil the mushrooms, cool and cut into slices. Do not pour out the mushroom broth. Fry the onion in vegetable oil, add flour and tomato paste, stir and heat for 4-5 minutes. Pour in the mushroom broth and boil. Place diced potatoes in the multicooker bowl, pour in the sauce, add mushrooms, bay leaves, salt, pepper and spices and set the “Stew” mode for 1 hour.
Ingredients:
400-500 g potatoes,
300 g minced meat,
1 onion,
2 eggs
1 bunch of greens,
salt, pepper, spices - to taste.
Preparation:
Cut the peeled potatoes and onions into small cubes. Stir in salt, pepper, chopped herbs and spices to taste. Add chopped onion, salt and pepper to the minced meat. Beat eggs with mayonnaise. In a multicooker bowl, greased with oil, place a layer of potatoes, minced meat on top and another layer of potatoes. Pour in the egg mixture, close the lid and set the “Baking” mode for 30-40 minutes.
Ingredients:
1 kg potatoes,
400 g pork fillet,
1-2 onions,
1-2 processed cheese,
1-2 cloves of garlic,
salt, pepper, spices, mayonnaise - to taste.
Preparation:
Cut the peeled potatoes into slices or cubes. Add mayonnaise and stir. Cut the onion into thin rings. Slice the meat as thin as possible and beat with a hammer. Salt, pepper and rub with spices to taste. Place a layer of potatoes in a greased multicooker bowl, then a layer of meat, brush it with mayonnaise, and place a layer of onions on top of the meat. Processed cheese freeze slightly freezer and grate on a coarse grater. Close the lid and set the “Bake” mode for 40-60 minutes, depending on the power of your multicooker.
Ingredients:
600-700 g potatoes,
2 onions,
100-150 g of good ham,
2 bouillon cubes (meat broth flavor),
60-70 g butter,
bay leaf, salt, pepper - to taste.
Preparation:
Cut the peeled potatoes into circles 1-1.5 cm thick. Cut the onion into rings 1 cm thick. Finely chop the ham. Place potatoes with onion rings in a multicooker bowl, sprinkle with ham and place pieces of butter on top. Salt, pepper, add 1-2 bay leaves. In half a glass hot water divorce bouillon cubes and pour over the potatoes. Close the lid and set the “Extinguishing” mode for 2 hours.
Ingredients:
1 kg potatoes,
500 g chicken meat,
150-200 g cheese,
2 tomatoes
Preparation:
Cut the washed chicken meat across the grain into pieces no more than 2 cm thick, mix with salt and pepper and set aside for now. Cut the potatoes into cubes, mix with salt and pepper and leave as well. Cut the onion into half rings and grate the cheese on a coarse grater. Scald the tomatoes, put them in cold water and remove the skin. Cut the tomatoes into slices. Pour 1-2 tbsp into the multicooker bowl. vegetable oil and add chicken. Mix potatoes with onions and place on top of meat. Place tomato slices on top, brush with mayonnaise and sprinkle with cheese. Close the lid and set the “Baking” mode for 40-60 minutes. After the signal about the end of the mode, leave the dish in the “Warming” mode for 10-15 minutes.
Ingredients:
300-400 g mixed minced meat,
5-7 potatoes,
3-4 onions,
2 eggs
¼ loaf of white bread,
breadcrumbs,
salt, pepper, spices - to taste.
Preparation:
Chop the onion and saute over low heat with spices and let cool. White bread Soak in milk or water, squeeze lightly and mix with minced meat, add onion, breadcrumbs and spices. Knead and beat the minced meat well. Place it in the refrigerator for 1-2 hours. Cut the peeled potatoes into slices 3-5 mm thick. Roll fairly large meatballs from the prepared minced meat, roll them in breadcrumbs. Place a layer of potato slices on the bottom of the multicooker bowl, and on top of it - meat balls, placing them in potato slices, place a layer of potatoes and onions on top and sprinkle everything with spices and salt. Add half a multi-cup of water to the bowl and close the lid. Set the “Extinguishing” mode for 1-1.5 hours.
Ingredients:
1 kg potatoes,
200 g beef,
500 ml dark beer(“live”, such as “Porter”),
2 onions,
2 carrots,
3-4 stalks of celery,
1 tbsp. tomato paste,
1 tbsp. Sahara,
50-70 g butter,
bay leaf, salt, black peppercorns, ground black pepper, spices - to taste.
Preparation:
In a multicooker bowl in vegetable oil, fry the beef, cut into large cubes, with salt and pepper until golden brown. Pour beer over the beef, add tomato paste, sugar, bay leaf and peppercorns. Coarsely chop the potatoes, carrots, onions and celery stalks, add to the meat and stir. If necessary, add a little water; the liquid should lightly cover the food. Set the “Extinguishing” mode for 2-2.5 hours.
Ingredients:
5 potatoes,
1 can beef stew
1 onion,
3 pickled cucumbers,
2 tbsp. tomato paste,
1 tbsp. flour,
1-2 cloves of garlic,
1 bay leaf,
salt, pepper, herbs - to taste.
Preparation:
Place the stew on a plate and transfer the fat to the multicooker bowl. Turn on the “Baking” mode, add chopped onion and close the lid. Cook for 5-10 minutes. Meanwhile, chop pickles strips, add to the onion and simmer in the same mode for another 10 minutes. Cut the peeled potatoes into cubes, add to the onions and cucumbers, pour in tomato paste diluted in a glass of water, add spices and salt. Set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, add garlic, passed through a press, chopped herbs and stew, close the lid and leave in the “Warming” mode for 10-15 minutes.
Potatoes with liver
Ingredients:
500 g liver,
5-6 potatoes,
1 onion,
3-4 tbsp. sour cream,
2-3 tbsp. butter,
1 bay leaf,
salt, ground black pepper, spices - to taste.
Preparation:
Chop the onion and place in the multicooker bowl. Add butter and set the “Baking” mode for 10 minutes. Meanwhile, cut the liver into cubes, add salt and pepper and roll in flour. After the signal, add the liver to the onion, set the “Baking” mode for 20 minutes and close the lid. Then add sour cream, diced potatoes and all the spices, stir and set the “Pilaf” or “Stew” mode for 1 hour.
Ingredients:
500 g potatoes,
300 g champignons,
1 onion,
1-2 tbsp. sour cream,
1 stack water,
salt, spices, herbs - to taste.
Preparation:
Cut all foods into cubes. Using the “Baking” mode, fry the onions and mushrooms until all the liquid has evaporated and golden crust. Add potatoes, add sour cream and water, salt and pepper to taste and close the lid. Set the “Pilaf” mode.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Once you try to cook potatoes in a Redmond multicooker, you may forever forget that you can cook them any other way. There are so many recipes with this ingredient that there is something for every taste, even the most demanding.
If you are a lover of soft and fragrant potatoes, then you will like this recipe. Minced meat will make the dish satisfying, and your whole family will be satisfied. The dish takes a little longer to prepare than in the oven, but you don’t have to worry that it will burn, since anything rarely burns in the Redmond multicooker.
Ingredients:
- potatoes – 400 g;
- minced meat – 300 g;
- tomato – 3 pcs.;
- onion – 1 pc.;
- mayonnaise – 3 tbsp. l.;
- seasonings – 1 tbsp. l.;
- salt, pepper - to taste.
Preparing potatoes with minced meat:
- Let the minced meat defrost. This can be done in the appropriate mode in the microwave, on “Warming” in a multicooker, or simply with room temperature, but then you will have to wait longer.
- Peel, wash and cut the potatoes into thin slices or cubes. In principle, the method of cutting potatoes does not affect the taste of the dish, so you can be guided by personal preferences.
- Sprinkle the chopped potatoes with seasonings and stir.
- Peel, wash and finely chop the onion; you can grind it in a blender.
- Grease the multicooker bowl with a small amount of vegetable oil and place the defrosted minced meat on its bottom, using a spatula to distribute it evenly.
- Place a layer of potatoes and onions on top of the minced meat, brush with mayonnaise, salt and pepper to taste.
- Cut the tomatoes into pieces. It is better to take ripe ones, but slightly firm tomatoes so that there is not a lot of juice when slicing. Place them on top of the potatoes.
- Set the Redmond multicooker to the “Bake” mode and cook for 60 minutes. At this time, there is no need to open the lid; exactly at the signal, the potatoes and minced meat in the Redmond multicooker will be ready.
The dish can be decorated with herbs and served.
Fried potatoes in a slow cooker Redmond
Fried potatoes in a Redmond slow cooker will turn out not only tasty, but also healthy, because they contain less cholesterol than those cooked in a frying pan. You can save your time and effort. These potatoes taste a little like baked ones; they have a golden brown crust and a delicate taste.
Ingredients:
- potatoes – 1 kg;
- vegetable oil – 100 ml;
- butter – 40 g;
- onion – 1 pc.;
- salt, pepper, spices - to taste.
Preparing fried potatoes:
- Peel the skins of the potatoes and cut them into medium pieces of arbitrary shape. There is no need to cut it very thin, otherwise the potatoes will be very soft.
- Pour oil for frying into the multicooker, add salt and spices to the potatoes, mix and place in a bowl. Turn on the “Fry” mode and cook for 20 minutes. There is no need to close the lid.
- After the timer sounds, you need to stir the potatoes and add onion cut into half rings.
- Set the “Frying” program for another 20 minutes. You can close the lid, then the potatoes in the Redmond multicooker will turn out soft.
- After the end of the program, you need to add butter to the potatoes and when it melts, stir.
Serve the dish hot, garnished with chopped herbs.
Potatoes with mushrooms in a Redmond slow cooker
To make potatoes tasty and satisfying, you don’t have to cook them with meat. Mushrooms can be used for this purpose. This dish turns out very tasty with forest mushrooms, but if it is not possible to purchase them, you can replace them with champignons.
Ingredients:
- potatoes – 500 g;
- mushrooms – 300 g;
- paprika – 2 pcs.;
- onion – 1 pc.;
- water – 50 ml;
- cream – 100 ml;
- greens – 1 bunch;
- salt, pepper - to taste.
Preparation of potatoes with mushrooms:
- Wash, peel and cut the potatoes into small pieces.
- Peel the onion, wash and finely chop.
- Soak the mushrooms in water for half an hour to remove all the dirt. Then remove the peel and cut into slices or in half if the mushroom is not large.
- For a multicooker, select the “Baking” mode, setting the time for 40 minutes, pour vegetable oil into the bowl and wait until it warms up well, add the onions and mushrooms and fry until golden brown.
- Place potatoes and paprika into the slow cooker, add salt and pepper, add cream, water and close the lid.
- After the signal sounds about the end of the program, add greens to the potatoes and leave to simmer in the “Warming” mode for 15 minutes.
Potatoes with mushrooms in the Redmond slow cooker are best served with vegetable salad or sauerkraut.
Potatoes with cheese in a Redmond slow cooker
This dish is most loved by children, but adults will also enjoy it. Potatoes with cheese can be a wonderful addition to meat, or be a separate dish.
Ingredients:
- potatoes – 500 g;
- onion – 1 pc.;
- vegetable oil – 1 tbsp. l.;
- tomato paste – 1 tbsp. l;
- salt, pepper - to taste.
Cooking potatoes with cheese in a slow cooker:
- Peel the potatoes, wash them and make cuts with a knife, the distance between which is 5 mm. Then salt it, pepper it and coat it with mayonnaise on top and in the cuts.
- Grease the multicooker bowl with vegetable oil and fold the potatoes so that the cuts are on top. Place a piece of butter on each potato and turn on the “Baking” mode for 40 minutes.
- Grate hard cheese and sprinkle it on top of the potatoes 10 minutes before the end of the program.
Serve the dish hot; the cheese will melt deliciously, giving the potatoes an amazing taste.
Potato casserole in a multicooker Redmond
If you want to prepare a real family dinner, then potato casserole cooked in a slow cooker is exactly what you need.
Ingredients:
- potatoes – 400 g;
- minced meat – 300 g;
- cheese – 150 g;
- onion – 100 g;
- mayonnaise – 50 g;
- egg – 3 pcs.;
- flour - 3 tbsp. l.;
- butter – 10 g;
- salt, pepper - to taste.
Preparation potato casserole in a slow cooker:
- Peel, wash and boil the potatoes. Make a puree out of it (no need to add anything, just puree).
- Grease the multicooker bowl with butter and place it in it. mashed potatoes. Use a spatula to distribute it evenly.
- Finely chop the onion. Defrost the minced meat and fry it with onions in a frying pan. Post ready minced meat for potatoes.
- Prepare the sauce: mix eggs, flour, mayonnaise and pour it over the casserole. After this, you need to shake the multicooker bowl a little so that the sauce is evenly distributed throughout the casserole.
- Grate hard cheese on a coarse grater and sprinkle it over the casserole.
- The casserole is prepared in the Redmond multicooker on the “Baking” mode for 65 minutes. After the signal sounds, the casserole should be left on the “Keep Warm” mode for another 10 minutes.
The dish goes well with fresh vegetables and tomato juice.
Potatoes with meat in a slow cooker
Potatoes are prepared in a Redmond slow cooker in different ways: You can immediately stew it with meat, so the dish will turn out healthy. You can also pre-fry the meat and vegetables, which makes the dish tastier.
Ingredients:
- pork or beef – 500 g;
- potatoes – 1.5 kg;
- carrots – 2 pcs.;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- garlic – 3 cloves;
- salt and pepper - to taste.
Cooking potatoes with meat in a slow cooker:
- Cut the meat across the grain into small pieces.
- Finely chop the onion and cut the carrots into strips.
- Pour a small amount of vegetable oil into the multicooker bowl and place the meat.
- Fry the meat on both sides using the “Baking” setting.
- Add onions and carrots to the meat and fry them until golden brown.
- Cut the potatoes into large pieces, bell pepper and put them in the slow cooker. Mix well, add salt to taste and pour in water so that it covers the potatoes and meat by 2 fingers on top.
- Select the “Stew” mode and cook the potatoes and meat for 1.5 hours. Periodically, the potatoes need to be stirred and, if necessary, added water.
- Before the end of cooking, you can add finely chopped garlic, pepper and other spices, stir and simmer the potatoes for another 10 minutes. You can do this in the “Warming” mode, then the potatoes, saturated with spices, will be aromatic and even more tasty.
Garnish potatoes and meat with herbs and serve hot. You can cook this dish immediately using the “Stew” mode. In this case, all ingredients must be placed in the multicooker at the same time, add water and select the “Stew” mode for 2 hours.
