Slow-cooked potatoes

Potatoes languish for a long time in a slow cooker (slow cooker), as in a Russian oven, which makes it crumbly and fully saturates with a creamy taste.

Ingredients

• Beef broth - 300 g
• Cream - 1/2 cup
• Cream cheese (diced) - 240 g
• Garlic (peeled and minced) - 1 clove
• Ground nutmeg - 1/4 tsp
• Ground black pepper - 1/8 tsp
• Salt to taste
• Potatoes (peeled and sliced) - 900 g
• Red onion (finely chopped) - 1 pc.
• Paprika optional

Directions

1. Pour broth into a large saucepan, put on medium heat, bring to a boil. Remove the saucepan from the stove, add cream to the broth, add cream cheese, garlic, add nutmeg, salt and black pepper, mix well.
2. Put potatoes and onions in a slow cooker, pour over the milk mixture, mix. Close the slow cooker and cook for 6-7 hours, until the potatoes are soft. Place the finished potatoes on a serving plate and sprinkle with paprika (optional). You can also decorate the dish with herbs (optional).