1Spray slow cooker bowl with non stick cooking spray
2Rewash your potatoes to ensure they are nice and clean. Leave skin on.
4Slice the small potatoes thinly - if you cut them thick you will need to increase your cooking time to ensure they are cooked to tender.
5Lay half sliced potatoes in the sprayed bowl.
6Add think sliced onion rings, bacon and chorizo
7Cover with second half of potato slices
8Add garlic and pepper to cooking cream and mix well (see note below re cream)
9Pour cream mix over.
11Cook with tea towel/cover under lid for 2hrs high + 2.5hrs low (or 4.5hrs on auto).
1230mins before serving time add cheese on top and a sprinkle of paprika then re cover it and continue cooking so cheese can melt.
13(I use the paprika as it gives the look of browning - but you can finish it in the oven if you prefer)
15Serve straight from slow cooker and enjoy 🙂
16We served ours with sombrero chicken and salad as pictured
18Note: Cooking cream is a pourable cream in the cream fridge of your supermarket that is less likely to split during cooking than regular cream.
Submitted by Paulene Christie
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.