For a multicooker: Mushrooms with potatoes in sour cream

Fried potatoes with mushrooms and sour cream in a slow cooker

We offer you a recipe for another classic dish, which the multicooker will cook very quickly, and besides, it will give the products a thicker and more appetizing aroma than a regular frying pan. The sour cream dressing will fill the potatoes with a subtle creamy aftertaste that everyone at home will surely enjoy.

Prepare the following foods:

potatoes - 600 g;
oyster mushrooms - 200 g;
champignons - 150 g;
sour cream 15% - 100 ml;
sunflower oil - 1/4 tbsp.;
garlic powder;
salt;
hops-suneli.

Preparing this dish is no more difficult than the previous one:

Cut the peeled potatoes into free-form slices and soak them in a bowl of water for a while. Before starting the multicooker, drain the water, dry the potato slices and transfer to the multicooker bowl. Add oil next.
Turn on Bake and cook the potatoes for 10 minutes.
Cut clean and dry mushrooms into large pieces and send to a slow cooker. Place the appliance in the "Extinguish" mode and program the timer for less than 40 minutes.
Pour sour cream over the food and cook the dish on the reduced temperature for about a quarter of an hour, otherwise the dairy product will curdle.
A few minutes before the end of the program, add salt and seasonings to taste to the fried potatoes with mushrooms in a slow cooker.

Potatoes with chicken and vegetables in a slow cooker

Multicooker Potatoes with Chicken and Vegetables are a dietary meal that can be cooked without adding fat. Chicken meat lets in enough juice to make the dish tender and tasty. It is appropriate to use it for baby or diet food.

Ingredients:

1 whole chicken (you can use separate parts of the carcass);
500 g of potatoes (it is better to take a young one);
2 onions;
500 g of young zucchini;
1 carrot;
1 large tomato;
1 ripe bell pepper;
100 ml boiling water;
salt, spices (Provencal herbs, pepper).

Cooking method:

Prepare food. Peel the vegetables and cut into small pieces. Pour boiling water over the pepper and tomato and remove the peel. Remove seeds.
Rinse the chicken, dry and cut into portions. Sprinkle with spices, salt and leave in the refrigerator to marinate for half an hour.
All components in the container can be stacked in layers or in any order. Add salt, pepper and spices as desired. Add boiling water or hot broth. Switch on the "Stew" program and cook for 45 minutes.

Serve with fresh herbs. You can fill with sour cream.

It is also appropriate to supplement this recipe with eggplant and broccoli or cauliflower inflorescences or other vegetables of your choice.

Potatoes with mushrooms fried in a slow cooker

It doesn't take too long to prepare this dish. You don't have to worry about ingredients scorching or splashing oil on walls and tables. In addition, when cooking in a closed space, food retains more of its nutrients and has a rich taste. Due to the fact that mushrooms provide a large amount of juice, very little oil can be used, which is also good for the body as a whole. Potatoes with mushrooms in a slow cooker is a great dinner for every day.

Ingredients:

Potatoes - 4 pieces;
Mushrooms (champignons) - 300 grams;
Onions - 1 piece;
Sunflower oil - 2 tablespoons;
Cream - 4 tablespoons;
Salt - 3 pinches;
Pepper - 1 pinch

Preparation:

Peel the potatoes and cut into strips. Season with salt and pepper separately.
Wash the mushrooms and remove the blackened skins, if necessary.
Cut them lengthwise into several pieces each. If they are small, they can be cut in half.
Pour the chopped mushrooms into a bowl and salt separately.
Peel the onion and cut into small pieces.
Put mushrooms in a multicooker bowl, and sprinkle with onions on top.
Set the "Extinguishing" mode for 15 minutes. During this time, the mushrooms will give juice.
Then open the slow cooker, pour in the potatoes, stir and pour over the cream.
Set the "Fry" mode for 25 minutes.

Ready. The cream will make the potatoes softer and the mushrooms juicy. You can use sour cream instead.

Bon Appetit!

Potatoes can be safely called the most delicious side dish, especially if this side dish is cooked with soul.

Potatoes will turn out to be very tender, soft, with a harmonious creamy taste in a multicooker - an indispensable assistant in the kitchen. In addition to mushrooms, ingredients such as meat, minced meat, vegetables, and herbs are often used in recipes. You can cook delicious potatoes with mushrooms in a slow cooker according to the recipes below.

Potatoes with mushrooms with sour cream in a pan

Potatoes with mushrooms with sour cream, cooked in a pan in the oven - this wonderful dish with aromatic herbs and garlic has a very tasty and satisfying combination, it can be served alone or as a side dish. For baking, we use sour cream and any of the mushrooms available. Sour cream can be diluted with water before use.

Ingredients:

1 kg of potatoes,
mushrooms (0.5 kg),
1 large onion
sour cream (500 ml),
1 teaspoon of marjoram and Provencal herbs,
salt pepper,
some flour.

Cooking method:

Cut the peeled potatoes into small pieces, cut mushrooms and onions. For frying mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and does not burn ahead of time. Fry mushrooms and onions in a pan in vegetable oil and add 2 tablespoons of flour, fry everything together. Put on a deep baking sheet, pre-oiled with vegetable oil, potatoes with mushrooms and onions. Fill with sour cream mixed with Provencal herbs and marjoram, salt, pepper and put in the oven. We bake the potatoes over low heat until cooked, insist the finished dish a little under the lid.

Ready! Looks great, smells delicious, and tastes ... try it, you won't be disappointed!

Roast chicken with potatoes in a slow cooker

Delicate roast chicken and potatoes, cooked in a slow cooker, will not leave indifferent any of the household. For cooking, you can take the whole carcass or separate parts, such as legs or thighs. If desired, this dish can be supplemented with bell pepper and tomato paste.

Ingredients:

1 kg of chicken;
1 kg of potato tubers;
100 g carrots;
100 g of onions;
10 g flour;
2 g dry spices (herbs);
3 cloves of garlic;
1 cup boiling water or broth;
salt, spices at your discretion (seasonings are suitable: cumin, soy sauce, pepper, bay leaf, parsley);
vegetable oil.

Cooking method:

Rinse the meat, dry it and cut it into small pieces. Season with salt and sprinkle.
Pour the oil into a multicooker container and add the meat. Switch on the Frying or Baking program and fry the chicken until crisp on all sides.
Add chopped onions and grated carrots and continue frying with the lid closed for another 5 minutes.
Peel the potatoes and cut into medium-sized pieces. Pour potatoes into a slow cooker and pour broth over. The liquid should cover half the contents of the bowl. Add spices and cook on the "Stew" mode for half an hour.
After the lapse of time, a small amount of broth should be taken from the container into a separate deep bowl. Add crushed garlic and flour there. Mix everything into a homogeneous mass and add to a slow cooker. The dish should continue to cook for another 10 minutes.

Roast chicken served hot with chopped parsley.

Fried potatoes with mushrooms in a slow cooker: what to look for

Perhaps experienced housewives will not open our advice to America, but novice cooks will definitely need help.So, here are the main secrets of cooking fried potatoes with mushrooms in a slow cooker:

Fried potatoes are really good when the pieces do not stick together during frying, but take on a roasted ruddy appearance. To get a beautiful crust, immediately after cutting, the potato wedges are poured with cold water and ideally left for several hours (at least half an hour). Then the water is drained and the potatoes are thoroughly rinsed in running water to get rid of the starch, which usually prevents the formation of potato "blush" when frying. Before frying, the slices are thoroughly dried with paper towels, otherwise there will be no appetizing crust.
Add salt and pepper to the potatoes a few minutes before the end of the multicooker work program.
If liquid remains in the multi-bowl after cooking potatoes with mushrooms, do not pour it out, but add it to the finished dish before serving it.
Potatoes can be fried with any mushrooms. Whatever you choose - champignons, boletus mushrooms, chanterelles, honey mushrooms, oyster mushrooms or russula - the dish will disappear from the plates instantly! Mushrooms are used fresh, frozen or dried.
As additional products for fried potatoes with mushrooms in a slow cooker, the following are suitable: chicken, stew, tomato paste, zucchini. If you like fried potatoes with dressing, you cannot do without sour cream with cream, mayonnaise, as well as seasonings such as dried dill, basil, hops-suneli, coriander.
To make the dish even more satisfying, meat is added to it, which is placed in the bowl at the same time as vegetables.

Fried potatoes with mushrooms in a slow cooker: "grandmother's" potato pancakes

Fragrant potato cakes with a beautiful ruddy crust are an ideal breakfast option for households. How to cook potato pancakes so that they are tasty, and, most importantly, so that they do not fall apart? We offer you a traditional Belarusian recipe for potato pancakes.

Ingredient List:

potatoes - 4-5 medium-sized tubers;
onion - 1 head;
champignons - 3 - 4 pcs.;
egg - 1 pc.;
wheat flour - 3 tbsp. l .;
salt, black pepper;
sunflower oil for frying.

The procedure is as follows:

Chop the peeled potatoes on a fine or coarse grater (depending on which pancakes you like best).
Chop the onion as finely as you can.
If the mushrooms are frozen, do not wait for them to thaw and grate immediately. Cut fresh mushrooms into small pieces.
Combine all chopped foods in one bowl, stir and squeeze thoroughly to get rid of excess liquid.
Now add the egg, flour, salt and pepper to the "dough". Mix the ingredients well again.
Pour a small amount of oil into the multicooker bowl, then start Baking for 40 minutes. Form tortillas from the potato mass and place them in a multi-bowl.
Close the appliance with a lid and set the potato pancakes on one side for 20 minutes, then turn them over to the other side.
Open the slow cooker 5 minutes before the browning time on each side of the pancakes has elapsed for a crispy crust.

Ready-made potato pancakes are eaten in the heat of the heat with sour cream. Bon Appetit!

Fried potatoes with mushrooms and meat in a slow cooker

This is a recipe for a full-fledged dish of potatoes, pork and mushrooms, which will quickly satisfy the most brutal hunger.

Products from which we will cook:

potatoes - 1.5 kg;
a piece of lard without salt;
a slice of backbone fat;
chicken fillet - 700 g;
champignons - 500 g;
chopped hard cheese - 300 g;
onion - 1 pc.;
fresh parsley and dill - a couple of twigs each;
sunflower oil;
salt, black pepper, dried basil.

The instructions for cooking fried potatoes with mushrooms and meat in a multicooker are simple:

Pour oil into a multi-bowl and heat it up. Put chopped bacon in the appliance, add a little salt and fry until the fat begins to melt.
Divide a piece of chicken into equal plates of medium thickness, beat and put in a slow cooker on pieces of bacon. Sear the fillets on each side, then transfer from the bowl to a plate.
Cut the mushrooms into slices of equal thickness and place them in a slow cooker after fillets. Stir the slices constantly while browning to ensure an even browning. Transfer to a plate.
Chop the bacon and onion into cubes and put in a multicooker for frying. When the ingredients are browned, add the potato wedges and cook until tender, stirring occasionally.
When the potatoes are cooked enough, put the pieces of meat and mushrooms back in the multicooker. Salt and pepper the products, add basil, cover everything with cheese and finely chopped herbs. After thoroughly mixing the contents of the bowl, put the multicooker in the "Warm up" mode for 5 minutes.

Fried potatoes with mushrooms and garlic in a slow cooker

Collect the products you need according to the list:

potatoes - 500 g;
any mushrooms - 400 g;
onion - 1 pc.;
young garlic head - 1 pc .;
sunflower oil - 4 tbsp. l .;
ground paprika;
salt, black pepper;
fresh herbs.

Fried potatoes with mushrooms and garlic in a slow cooker are prepared like this:

Cut the peeled potatoes into wedges. Add salt, pepper and paprika immediately and mix well.
Now pour 2 - 3 tablespoons of sunflower oil into the potatoes. Stir the potatoes well so that literally every bite is oiled.
Transfer the sliced potatoes to the multi-bowl, close the lid and turn on the Fry function. It will take about 10-15 minutes for the contents of the device to come to half-readiness. Remember to stir the potatoes during this time.
While the multicooker is cooking, cut the onions in half and then chop them in half rings.
Chop the garlic cloves very finely.
Cut the mushrooms into large pieces, dividing the caps into quarters and the legs in half.
Place the shredded vegetables and mushrooms in a slow cooker with the nearly fried potatoes, stir the ingredients and continue cooking.
When the mushrooms let the juice go, open the lid and now fry the potatoes until the liquid evaporates completely, it will take about a quarter of an hour.
Sprinkle the cooked fried potatoes with mushrooms in a slow cooker generously with chopped herbs and put the kitchen appliance on the "Warm" mode so that the dish does not cool down while you serve the table. And if you let the dish "rest" in the bowl for about 15 minutes, then it will become incredibly tasty and aromatic!

Baked mushrooms in sour cream with potatoes

800 g potatoes
400 g of fresh mushrooms,
2 onions
60 g butter,
50 g cheese
500 g sour cream
30 g greens,
peppercorns,
salt,
Bay leaf.

In order to cook baked mushrooms in sour cream with potatoes, you need to cut the potatoes into cubes, boil them in salted water, and put them in a greased frying pan. Chop the mushrooms, boil them first, then fry them together with the onions, combine everything with sour cream. Pour the sauce over the potatoes, sprinkle with grated cheese, drizzle with melted butter and bake. Serve hot baked mushrooms in sour cream with potatoes, sprinkle with herbs on top.

Potatoes with mushrooms in sour cream in the oven

Ingredients:

Potatoes - 5 pcs,
Mushrooms - 400 g,
Sour cream - 250 ml,
Butter - 70 g,
Onions - 1 pc,
Cheese - 300 g
Salt, pepper - to taste
Flour - 1 tablespoon

Prepare potatoes with mushrooms in sour cream in the oven as follows: wash it, but do not peel it, then cut off the top, or cut it in half (lengthwise). Peel the pulp from the potatoes with a dessert or a teaspoon, so that the sides and bottom are 5 - 7 mm thick. Put the finished potatoes in cool water (so that it does not darken and throw off excess starch).

Preheat oven to 200 degrees.

Let's prepare mushroom julienne. Dissolve 70 g of butter in a frying pan, put 400 g of finely chopped champignons in it. While stirring, wait for the mushrooms to juice and settle.Add finely chopped onion, add half a tablespoon of flour to thicken. Mix everything thoroughly.

After making sure that the flour has spread evenly, pour in 250 ml of sour cream. Lightly salt, pepper and simmer the resulting mixture until the sour cream thickens.

Fold the potatoes (cocottes) onto a baking sheet, shaking out the water from it. Add a few grains of salt and pepper to each potato. Place the mushrooms stewed in sour cream in the potatoes, distribute evenly throughout the potatoes.

Put the stuffed potatoes in a preheated oven. After 15 minutes, remove the baking sheet and sprinkle the potatoes with mushrooms with cheese. Place the baking sheet in the oven for another 20 minutes.

Options for recipes for chicken breast with mushrooms in a slow cooker

You can cook chicken with mushrooms in a slow cooker in different ways. By adding a few new or replacing a few old ingredients, you get new dishes with a completely new flavor. Although the basis remains exactly the same. Recipes are great for a family dinner, especially if you are already bored of the usual dishes and want something new.

The classic recipe for the dish "Chicken with Mushrooms in the Multicooker"

The classic recipe includes a dish that was described in detail above. It tastes good and is easy to prepare. The only drawback is that this dish is “not like that” without a side dish. Therefore, we recommend that you definitely cook pasta or pounded meat for him, the effort spent will definitely pay off. After all, your family will appreciate the classic recipe.

Julien

Julienne is a hot snack. For its preparation, flour (30-40 g), cheese (110 g), a little mustard for taste should be added to the classic recipe. Add flour and mustard to the dish when you add onions with mushrooms. Sprinkle the cheese, as usual, on the ingredients 5 minutes before cooking. Do not forget to grate it first. Such a dish quite dramatically changes its taste, which surprises even the most avid gourmets.

Cooking the recipe "chicken breast with mushrooms in a creamy sauce in a slow cooker"

This recipe contains slightly fewer calories than the classic recipe. Everything is prepared here in the same way, only sour cream should be replaced with cream in the same amount. The dish turns out to be a little sweeter, but that only makes it better. Children and adolescents are especially happy about this. Perfect for lunch as a second or for dinner.

Chicken with Mushrooms in a Multicooker: the basic principles of cooking

The main question that arises for most readers is what mushrooms can be used in preparing a dish according to this recipe. In general, it is best to cook chicken with mushrooms, as these mushrooms work best with meat and enhance the flavor. But you can use any edible mushroom of your choice.

If you opted for dried mushrooms, then you must first soak them for at least 40 minutes. Otherwise, the taste can be severely spoiled, as the mushrooms will be too dry.

Any part of the chicken, as described above, can be taken. But it is better to use fillets, as they are softer and much easier to cook. After all, the rest of the bird will have to be cut, it is even desirable to separate it from the bones. Fillets can simply be cut into pieces of the required size.

As a side dish for this dish, you can use any suitable recipe to your taste. But we recommend trying to combine chicken with mushrooms and pasta. Many people like this combination. In addition to pasta, you can use potatoes, preferably crushed. A large number of people also "go crazy" from her, and chicken with mushrooms will only improve the taste of potatoes.

Components and calorie content of the recipe "Chicken with Mushrooms in a Multicooker"

In general, such a dish can be classified as low-calorie, since it contains only 155.2 kilocalories per 100 grams. This indicator is at a level slightly below the average.Therefore, if you are on a diet, then this dish can be safely eaten. In addition, such a dish is very useful for the human body, as it contains:

vitamin B5 - actively participates in the metabolism of fats, proteins and carbohydrates, supports the normal functioning of the adrenal glands;
vitamin E - an antioxidant, is responsible for the normal functioning of the sweat glands, myocardium;
vitamin K - improves blood clotting;
vitamin PP is an important participant in energy metabolism;
potassium - helps to regulate pressure, improves the conductivity of nervous tissue, is one of the main intracellular ions;
magnesium - like vitamin PP, is involved in energy metabolism;
phosphorus - helps to regulate the acid-base balance of the body, is a part of nucleic acids.

If we talk about the proportions of BJU (proteins, fats, carbohydrates) in chicken with mushrooms, then proteins and fats dominate here. The amount of the first is 43% of the total mass of the dish, and the amount of fat is 45%. There are much less carbohydrates in the composition, their amount is 12%. The ratio of BJU in this dish is good, close to ideal. From all this, we can conclude that this recipe is useful for the human body.

Chicken with steamed potatoes in a slow cooker

Steamed chicken with potatoes, cooked in a slow cooker, is one of the most delicious and low-calorie dishes. During the cooking process, the chicken meat is placed in the steaming basket, and the potatoes are cooked directly in the multicooker bowl. You can take enough food to fill the bowl and basket completely.

Ingredients:

2 chicken breasts;
1-1.5 kg of potatoes;
250 ml sour cream;
100 g of broth;
200 g mozzarella;
1 cauliflower inflorescence (broccoli can be used);
4 garlic cloves;
1 tsp dry powdered garlic;
toothpicks, pepper, salt, spices.

Cooking method:

Cut the fillet in the middle so that you get a small pocket. Place a layer of grated mozzarella and broccoli inside each fillet and sprinkle with mozzarella.
Stab the "pocket" with a toothpick or wooden skewer. Place all the pieces in the basket so that the filling does not fall out.
Cut the potatoes into random pieces and put them in a bowl. Mix sour cream with broth, add crushed garlic and spices. Pour the contents of the bowl. There should be enough potatoes so that the steam basket fits freely into the bowl. The potatoes will settle slightly during cooking.
Place a container with cooked fillets on top. Close the lid and turn on the "Extinguishing" mode. The timer is set for 90 minutes.
If there is a lot of liquid in the bowl, take out the basket and turn on the "Baking" mode for 15 minutes. During this time, all excess liquid will evaporate.

Mushroom heat treatment process

Lunch, which includes lovingly cooked potatoes in a slow cooker with mushrooms, is delicious. The recipe for this dish is presented in this article. You will like the result if all the ingredients of the dish are pre-fried. To do this, the mushrooms are laid out in the bowl of the device and the baking mode is turned on. As soon as all the moisture from the mushrooms has evaporated, add onions and 5 large tablespoons of vegetable oil to them. After mixing the components, they are fried for about 20 minutes, until reddening.

At the very end of the heat treatment, fresh thick sour cream, salt, dried herbs and pepper are added to the mushrooms. After mixing the components, they are laid out on a separate plate and left aside for a while.

Stewed potatoes with chicken in a slow cooker

This recipe's multicooker stew with chicken is perfect for people who follow a diet or a healthy diet. It is appropriate to supplement the dish with celery root, mushrooms, bell peppers or other vegetables.

Ingredients:

600 g chicken fillet (can be replaced with legs or thigh);
2 large onions;
1 medium carrot;
1 tbsp. l. tomato paste;
600 g potatoes;
50 g butter;
400 ml boiling water or hot broth;
3 cloves of garlic.

Cooking method:

Pour oil on the bottom of the multicooker and put the cloves of garlic. Set the "Fry" mode, cook them for 2-3 minutes and discard.
Fry carrots and onions in this oil. This process takes 10 minutes.
Put chicken pieces previously marinated in spices into a bowl. Fry in the same way in the "Roast" or "Baking" mode for about 5 minutes.
Top up with diced or stripped potatoes. Cover with hot water mixed with tomato paste. Add salt and spices. The liquid should not reach the edge of the potato by 2-3 cm.
Cook for 1.5 to 2 hours with the lid closed using the "Braising" program.

Potatoes in a slow cooker with sour cream - useful tips and tricks of the cook

If you are cooking potatoes with sour cream in a slow cooker on the "Stew" mode, you should not cut the vegetable too thinly and finely, since during the cooking process the dish may turn into porridge, due to the fact that the potatoes will soften and lose their shape.
When adding sour cream, it should be diluted with water or cream, depending on the fat content. If there is little fat, then dissolve in cream, if a lot, then in water. In addition, diluted sour cream will add more juiciness to the dish.
When cooking potatoes in sour cream with meat, do not cut the meat into large chunks, otherwise it will take a long time to cook.
For a more flavorful dish, don't be afraid to experiment with spices and seasonings. For example, cumin, coriander, marjoram and lavrushka are in perfect harmony with potatoes.
If you are cooking potatoes with sour cream and meat, it is best to add garlic. It can be used both with teeth and in a shabby form.

Potatoes in a slow cooker with sour cream - the main tips and principles

It makes no difference whether you cook a young crop of potatoes or an old one, the dish will come out equally tasty. The only thing to consider is that young potatoes are cooked much faster.
It is best to use sour cream for cooking with a minimum of 15% fat content. If you use homemade, very fatty sour cream in cooking, be sure to dilute it with water. And if suddenly the sour cream on hand is below 15%, then mix it with the cream, this way you will increase the fat content.
When cooking potatoes with sour cream with various vegetables and mushrooms, they are suitable both fresh and frozen. Mushrooms, onions, carrots are best sautéed before putting them in a multicooker.
If you use meat with potatoes with sour cream, which will provide the dish with more nutritional value and aroma, then purchase it chilled, not frozen. You can use any type of meat, depending on your taste preferences. However, take into account the cooking time of a particular meat product, since, for example, chicken or turkey cooks quickly enough, but duck and lamb are time consuming.
Sour cream potatoes in a slow cooker can be served with fresh and canned vegetables.

Classic recipe

The multicooker is a smart kitchen gadget that can stew, boil, roast, steam, and even bake. Stewed potatoes with sour cream in a slow cooker are an ideal side dish for meat or fish. You can add savory spices, vegetables, aromatic dried herbs, meat ingredients to it. Each time the dish will acquire new flavors.

By the way, potatoes cooked in sour cream sauce are tastier and more satisfying. And if you add a little hard cheese and herbs to the table before serving, then such a dish will certainly win the hearts and stomachs of even the most picky gourmets.

Composition:

1 kg of potato tubers;
400 ml sour cream with a fat concentration of 15%;
½ tsp ground allspice or a mixture of peppers;
1 tsp finely ground table salt;
0.2 l of filtered water;
50 g butter;
greens to taste.

Preparation:

We start by preparing a set of necessary products. If you will be cooking new potatoes, keep in mind that they take much less time to heat them.
Peel potato tubers, rinse thoroughly.
Cut the potatoes into medium-sized cubes.
We spread the chopped potatoes in a multicooker bowl. There is no need to grease the dishes.
Add table salt and ground allspice to taste. You can use other seasonings, for example, universal for cooking vegetable dishes. Add a couple of cloves of garlic if desired.
Pour sour cream with a fat concentration of 15% into a separate bowl or saucepan.
Pour in 200 ml of boiled or filtered water without gas.
With a whisk, manually begin to beat the sour cream.
Stir vigorously so that the sour cream filling acquires a uniform consistency.
Pour the prepared sauce into a multicooker bowl.
Add softened butter to the multicooker bowl to improve the taste.
We mix everything well, close the lid of the kitchen gadget and activate the "Quenching" program mode.
The sour cream sauce will cook for about 40 minutes.
In the meantime, rinse, dry and chop the greens.
Put the finished garnish in a portioned plate and sprinkle with herbs.

Potato casserole with sour cream in a slow cooker

Ingredients:

Young potatoes - 1 kg.
Carrots - 1 pc.
Celery - 1 stick.
Cauliflower - 300-400 gr.
Canned green peas - half a can.
Parsley is a bunch.
Onions - 2 pcs.
Vegetable oil - 60-70 ml.
Sour cream 15% - 250 gr.
Grated hard cheese - 150 gr.
Ground black or red pepper to taste.
Flour - 1 tablespoon without a slide.

Preparation:

Thoroughly wash the potatoes, without peeling them, put them in a multicooker bowl, fill them with salted water, cook for 20 minutes. in the "Cooking" mode. After turning off the mode, we take out the potatoes, put them in a separate container, fill them with cold water and immediately pour them out.
Wait for the potatoes to cool and start peeling them off. After that, we cut the potatoes into bars.
Boil celery, parsley, cauliflower, carrots and cut into pieces the same size as potatoes.
Chop the onion finely, sauté it in a skillet or straight in a multicooker until golden, transparent.
In a frying pan, grind the flour and butter and heat well, add a glass of water, bring to a boil, drain the sauce from the frying pan into a separate bowl. Add spices, salt to taste and sour cream to the sauce.
The bowl of the multicooker must be greased with butter or vegetable oil; margarine is also suitable. We spread vegetables in thin and even layers. Layers - potatoes, onions, cauliflower, peas. Repeat all the layers one by one until the vegetables run out.
Pour the resulting pie with sauce, and sprinkle with grated cheese on top.
We close the multicooker, put on the “Baking” mode for 30-40 minutes.

Boiled potatoes with mushrooms in sour cream

12 medium-sized potatoes
1 tbsp. a spoonful of oil
2 tbsp. spoons of sour cream,
bouillon,
dill greens.

For minced meat:

1/2 herring
5 dried mushrooms,
1 onion
boiled potatoes,
1/2 tbsp. tablespoons of butter or vegetable oil,
sour cream,
ground pepper.

Cook boiled potatoes with mushrooms in sour cream as follows: peel and rinse the vegetable, cut off the tops, scrape out the middle and fill with minced meat. Then, from one end, cover each potato with the cut off top, and trim the other end so that the potato can be placed. Place the potatoes in one row in a saucepan, put a piece of butter on each, add the broth, drizzle with a little sour cream and bake in the oven until the potatoes are tender. When serving, put boiled potatoes with mushrooms on a dish, sprinkle with dill herbs, pour sour cream juice around, in which the potatoes were baked.

Cooking minced herring with mushrooms: soak herring, remove bones, chop, add boiled mushrooms, finely chopped and fried in fat, mashed potatoes made from scraped potato cores, add boiled or raw egg (optional), fried onions, a couple of tablespoons of sour cream , ground pepper, mix everything - and the minced meat is ready.

The recipe "potatoes with mushrooms in sour cream" can be diversified by adding your own additional ingredients. Bon Appetit!