Slow cooker potatoes and salmon gratin

Imprimer ma sélection

Preparation

Butter the slow cooker container.

Cut the salmon into small cubes.

In a bowl, whisk cream cheese.

Keep whisking while adding the milk.

Add salmon, dill and onion.

Salt, pepper and stir with a wooden spoon.

Using a mandolin, cut the potatoes into thin slices.

Place half of the potato slices in the slow cooker.

Cover with salmon mixture and one-third of the cheese.

Cover with remaining slices of potatoes, then remaining cheese.

Cover and cook for 6 hours at low intensity.

Turn off the slow cooker. Let stand 5 to 10 minutes before serving.

If desired, preheat the oven to the "broil" position.

Place the slow cooker container in the oven and broil for 2 to 3 minutes.