Potatoes in sour cream in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Peel the potatoes, wash them, cut them into medium-sized pieces and put them in a deep bowl. I cut each into 4 parts - it depends on the size of the tubers. It is not necessary to cut too finely so that the finished potatoes do not turn into mashed potatoes. It should come out whole and not lose its shape. Peeled and washed potatoes are left in cold water for 10 minutes. Then we drain the water.

2. Step 2:

   

   We take a juicy and large carrot, if you have a smaller carrot, then take two. We clean it and cut it into thin circles, cut each circle into 4 parts. Sliced carrots taste better than just grated.

3. Step 3:

   

   Add carrots to the bowl with potatoes. Add salt, ground black pepper, nutmeg and mix everything well with your hands.

4. Step 4:

   

   Pour the potatoes and carrots into the bowl of the slow cooker, add the bay leaf.

6. Step 5:

   

   Mix sour cream and water in a deep cup with a whisk. Sour cream is better to use good fat content and high quality, so that it does not curdle when heated. Fatty sour cream will improve the taste of the dish. I took sour cream with 20% fat content.

7. Step 6:

   

   Pour the sour cream mass into the bowl of the slow cooker, put a piece of butter on top. Turn on the slow cooker to the "quenching" mode. On my 700W ROTEX slow cooker, the default time is 1 hour. Close the lid and wait for the process to begin.

8. Step 7:

   

   During cooking, the potatoes need to be stirred several times with a wooden spoon. During this time, the liquid will evaporate a little. If you want the potatoes to turn out more liquid, then after an hour you can turn off the slow cooker, you can also add 20 minutes of time on the same mode so that the gravy becomes less. In any case, the potatoes turn out juicy and have a rich creamy taste. You can serve potatoes with fresh herbs - dill or parsley.