Potatoes in the Multicooker: Recipes with photo

Potatoes in the Multicooker: Recipes with photo

Potato casserole in the multicooker

The potato casserole in the multicooker will soak up the aroma of the Provencal herbs and a delicate creamy flavor.


  • 8 medium potato tubers;
  • 1 large onion;
  • 50-70 g of butter;
  • Provence herb seasoning to taste;
  • Salt to taste.
  • ½ cup heavy cream;
  • 1 chicken egg.

First of all, prepare the onions. To do this, peel the onion from the husk, cut into large rings. Heat the butter in a frying pan and fry the onion over medium heat until it becomes golden. Stir constantly to prevent the onions from burning.

A bowl of the multicooker generously grease with butter. Peel potatoes, cut out the eyes. Cut the potatoes into even circles with a knife or vegetable slicer.

Place the potato slices in the bottom of the multicooker in an even layer, slightly overlapping. Place onion on top of the first layer, spreading it evenly over the surface of the potatoes. Put another layer of potatoes on top. Sprinkle the potatoes with salt and seasoning. Put slices of butter and pour light cream over the casserole.

Cover the pan with a lid, select the "Bake" mode and set a cooking time of 50 minutes. When ready, leave the casserole to cook for 10 minutes. Serve with meat or a vegetable salad.

Stewed potatoes with herbs in the milk in the multicooker

Potatoes on milkRustic

dish with fresh herbs and crumbly potatoes can be effortlessly reproduced in a city apartment using a multicooker



  • 2 kg of potatoes;
  • 1 l of milk;
  • 1 onion;
  • 2-3 tbsp. refined vegetable oil;
  • 1 bundle of green onions (dill or parsley);
  • Salt, pepper to taste.

Peel the onion, wash and cut into half rings. Pour the refined vegetable oil into the multicooker and put the onions. Select the "Fry" program and set the cooking time of 10 minutes. Close with the lid. During this time, the onions will become soft and transparent.

While the roast is cooking, peel the potatoes from the skin, rinse, cut out the eyes. Cut into pieces to taste - cubes or slices. Pour the sliced potatoes into a bowl of a multicooker. Measure out a liter of milk and pour it over the potatoes. Season with salt and pepper. Close the lid and select the cooking program - 1 hour.

While the dish is cooking, finely chop the herbs. 15 minutes before the signal of the multicooker open the lid and add the onion, parsley or dill (or all together) and complete the cooking.

Serve as a separate dish or garnish to meat.

Country-style potatoes in the multicooker

Country-style potatoesThe ingredients
  • 800g of young potatoes;
  • 1 tsp. table salt;
  • 1 tsp. dried spices and aromatic herbs;
  • 5 tbsp. sunflower oil;
  • 100 ml water.

Wash the potatoes thoroughly. You need to choose young tubers with thin skin, because potatoes are not peeled before cooking. Cut into large slices or into 4 pieces, depending on the size of the tubers.

Peel garlic cloves, wash herbs in cold running water. Finely chop or squeeze through the press.

Sprinkle the potatoes with salt and spices, aromatic herbs. Then pour the sunflower oil. Grease the bowl of a multicooker with butter and put the prepared potatoes.

Turn on the "Fry" mode without closing the lid of the multicooker. Set the cooking time to 12 minutes. Stir the potatoes several times so that they are fried on all sides.

When the "Fry" program is over, add the garlic. Pour half a cup of water and close the multicooker with a lid. Select the "Stew" or "Porridge" mode. Set the time - 13 minutes.

While the potatoes are cooking, finely chop the dill. After the signal of the multicooker, release the steam and lift the lid. Spread the cooked potatoes on the plates, sprinkle with chopped dill or other greenery.

Mashed potatoes in the multicooker

Mashed potatoesPrepared

in the multicooker mashed potatoes are tender and airy, with a pleasant creamy flavor



  • 1 kg of potatoes;
  • 1 l of drinking water;
  • Salt to taste;
  • 200 ml of milk;
  • 50g butter.

Peel the potatoes and wash them. Remove the eyes. Slice the potatoes with a sharp knife into arbitrary slices.

Grease the bowl of a multi-purpose cooker with butter. Then lay the potatoes on the bottom. Pour water over them. Season with salt and pepper to taste.

Choose "Soup" or "Stew" program. Cook for 40 minutes. During this time, the potatoes will be mashed without lumps. Put them in a separate bowl, draining off the excess liquid.

Add butter to the potatoes. Boil the milk and pour it into the mashed potatoes. Mix with a blender or fork until smooth. Serve hot and garnish with greenery.

Potatoes with mushrooms in a multicooker

Potatoes with mushroomsBest

for this dish fit mushrooms and oyster mushrooms



  • 3 medium potato tubers;
  • 250 g mushrooms;
  • 2 tablespoons of butter;
  • 0.5 cup of drinking water;
  • 1 tbsp. sifted flour;
  • 1 cup milk;
  • Salt, pepper;
  • 2 bay leaves.

Wash the potatoes, peel the skin. Cut the root vegetable in medium cubes. Mushrooms gently wash under cool running water, remove film and finely chop. Peel the onion from the husk, also finely chop.

Grease the bowl of a multicooker with butter. Put the onion and select the "Bake" mode on the device. Onions will cook for about 15 minutes, during this time they will become soft and transparent.

The potatoes will quickly become soft in the multicooker.

Turn off the multicooker and add the finely chopped potatoes and mushrooms. Mix thoroughly and pour in half a measuring cup of clean drinking water.

In a separate bowl put the sifted flour, add the milk and mix the mixture thoroughly.

Season with salt and pepper, spices and bay leaves. Select the braising mode and set a cooking time of 45 minutes. During this time the potatoes will soak in the milk and become tender and soft.

Swedish baked potatoes in the multicooker

Delicious and fast recipe with cheese and mayonnaise will become a great side dish or hot appetizer on the festive table.


  • 10-15 medium potato tubers;
  • 2 tablespoons soft butter;
  • 50g of hard cheese;
  • Mayonnaise to taste;
  • Seasoning, salt, pepper to taste.

Wash potatoes, remove the eyes. Peel potatoes. Slice each tuber across into thin slices, but not all the way through.

Butter the bowl of a multi-purpose cooker. Put the potatoes in the bottom of the potato casserole, cut side up. Sprinkle with salt, spices and pepper. Put a piece of butter on each tuber and grease with mayonnaise.

Grate hard cheese on a fine grater. Sprinkle it over the potatoes. Close the lid of the multicooker and select the "Bake" program. Set the cooking time to 40 minutes.

When the signal sounds, open the lid and turn the potatoes over. Select the "Bake" program again and cook for another 20 minutes.

Place the potatoes on plates and garnish with herbs to taste.

Multicooker potatoes stuffed with garlic and herbs

Potatoes with garlic and herbs in the multicookerThe fragrant

garlic and spicy herbs add sophistication to an easy-to-cook dish



  • 7-8 medium-sized potato tubers;
  • 50 g of vegetable oil for frying;
  • 4 cloves of garlic;
  • 2 tbsp. crushed dill;
  • Salt, pepper to taste.

Potato tubers are washed, dried, peeled, remove the eyes. Make deep incisions for stuffing across each tuber, not reaching about 1-2 cm to the end.

Peel garlic from husk. Squeeze through a small press. Rinse the herbs in cold running water and chop them with a sharp knife. Mix with garlic.

Carefully fill each notch in the tuber with the garlic and herbs filling. Carefully place each potato in the bowl of the multicooker. Sprinkle the vegetable oil liberally on top, so that each tuber is completely covered with it. Sprinkle with salt and pepper, add spices to taste.

In the multicooker, select the "Bake" mode and lower the lid. Bake for 50 minutes. After 20 minutes of cooking, open the lid and stir the potatoes thoroughly. Repeat after another 20 minutes. Before switching off the multicooker, check that the potatoes are ready. To do this, pierce them with a toothpick or thin knife.

When the potatoes are fully cooked, turn off the multicooker, sprinkle with the remaining herbs, and cover again for a few minutes. The dish is served hot.

Gratin in the multicooker


easy-to-cook dish - potatoes in cream - is a real delicacy that is served in French restaurants. But you can also prepare gratin dauphinois in a simple multicooker. The step-by-step recipe will tell you how to quickly make a delicious potato dish for every day.


  • 10 large potato tubers;
  • 400 ml of country milk;
  • 3 cloves of garlic;
  • 1 tbsp. soft butter;
  • 1.5 teaspoons salt;
  • 2 pinches of dried nutmeg;
  • 50-100 gr hard cheese.

Prepare the potatoes. Wash the tubers, peel, remove the eyes. Cut into thin slices and put the slices in a metal sieve or colander. Pour hot or just boiled water over the potatoes.

Grease the bowl of the multicooker with soft butter. Peel and finely chop the garlic. Place in the multicooker.

Form the first layer by tightly stacking half of the potato slices in the bowl. Salt and pepper it, add a pinch of nutmeg. Pour out half the milk. It should be very fatty, preferably take natural country milk.

Milk can be replaced with cream. To make them not too thick, they should be diluted in cold water in the proportions of 1:1. With cream, the potatoes dauphinois will taste even richer.

Place the other half of the potatoes. Season with salt and nutmeg. Pour in the other half of the milk or diluted cream.

Select the "Bake" programme and set a cooking time of approximately 50-60 minutes. During this time, the potatoes will become very soft and melt on the tongue.

If desired, you can make a cheese crust. To do this, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the lid and sprinkle the cheese over the potatoes.

After the multicooker signal, leave the gratin in the bowl for another 5 minutes, then carefully place it on the plates. Serve the potato dish as a main item on the menu or as a side dish to meat or fish.

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