Scalloped Potatoes in the Rice Cooker

For those who miss the rich starchy comfort food from home but don’t have an oven to make it, there is a way.

Use your rice cooker!

Ingredients:

  • 6 medium-sized potatoes (about 800g~1kg?)
  • 4tbsp butter
  • 2 cloves garlic (crushed/minced/finely chopped)
  • handful of spring onion (or leek) – optional
  • salt
  • nutmeg
  • cracked black pepper
  • about 300mL cream (mix it with about 50mL milk)

Instructions:

  1. Peel the potatoes and slice thinly
  2. Melt the butter in a large, deep frying pan. Be careful not to burn it.
  3. Saute the garlic and spring onion/leek to release the flavours.
  4. Toss potatoes into the frying and and mix well so that the butter, garlic and spring onion are distributed evenly.
  5. Turn off the heat.
  6. Mix in a few shakes of salt and a pinch or two of nutmeg. Set aside.
  7. Mix the cream with a bit of milk to thin it a little.
  8. Take the bowl out of the rice cooker.
  9. Brush some melted butter or olive on the inside of the bowl.
  10. Pile a layer of potato in the bowl. Shake a bit of cracked black pepper on it.
  11. Pour a bit of cream over it.
  12. Pile on another layer of potato and pour some cream over that.
  13. Continue layering the potato, adding a few shakes of pepper here and there sparingly (don’t need to put pepper on every layer.)
  14. As if by magic, you will end up with a nice amount of garlic and spring onion on top. Excellent.
  15. Pour the rest of the cream in and maybe finish with a shake or two of pepper.
  16. Put the bowl in the rice cooker and close the lid.
  17. Press cook and wait.

Scalloped Potatoes in a Rice Cooker

Further Instructions (optional):
While it’s perfectly fine on it’s own directly from the rice cooker, if you have time and can be bothered try this:

  1. When the rice cooker has done it’s thing, dish it out into individual ceramic bowls.
  2. Sprinkle a little bit of cheese on top and put it under the grill/broiler/toaster for a few minutes.
  3. Garnish with a sprig of parsley if you like and serve.

Scalloped Potatoes

To go even further, after dividing it up in individual dishes, top with bechamel sauce and sprinkle a mix of cheese and breadcrumbs, then toast the top for a few minutes before serving.

Notes:

  • depending on the size of the your rice cooker, you may not be able to cook as much in it, for best results, layer up to no more than half the bowl
  • for a healthier alternative, use olive oil instead of the butter
  • if you are concerned about the fat content, use a can evaporated milk instead of the cream
  • if you don’t like having bits of garlic or spring onion in it, take them out before tossing in the potatoes
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