Slow cooker Lancashire Hotpot - help please!

I don't think so.

I have put sliced potatoes on top of a slow cook meal and have not found that they discolour on the top. That's cooked on Auto. Ie high than low.

If you are still worried, why don't you boil the potatoes for a minute or two?

Try heating up the slow cooker first, and pre-boiling your hotpot including the potatoes in another pot before transferring it. Use firm potatoes.
But what's wrong with brown potatoes?

I've done hotpot in a slow cooker on low, no problem!

Well, I just bung everything in the pot, pour on boiling hot stock and cook it on low all day. Potatoes acome out fine!

I must admit I'm wondering what you mean by 'discoloured', kitty. Obviously if they're in a stew or hotpot they're not going to stay white...

Thanks all!

I can't stand potatoes that become discoloured and wouldn't like to serve it to anyone like that. My slow cooker is actually my oven which has a 'slow-cooker' setting.

I think I know what kitty means, perhaps she is worried about them going that yucky grey/black doo dah?

I've made hotpot in the slow cooker often. I put it on 'low', layering the potatoes throughout the rest of the veg, with the last layer of potatoes on top (as is usual), and let it just cook. I thought the potatoes were supposed to be brown (in fact, I sprinkle an OXO cube or drizzle a a few drops of Worcester sauce over them).

Sorry, I've just seen Ana's post. I mean that potatoes left out of water after they have been peeled discolour and, in a hotpot they would be sitting around on top of the stock for hours getting crisp (hopefully)

Oh I see, they wouldn't be submerged by liquid - with you now!

I'm confused now! If you slow cook the stew, wouldn't you have a lid on it? In which case, the potatoes would cook in the steam produced inside. That's what happens when I slow cook (though mine's not done in the oven).

You could try boiling the sliced potatoes separately, then transfer to the slow cooker just before the hotpot's ready.

Bring them to the boil and drain before adding them if you are worrried - but I think you will find that the liquid beneath them and the steam above is enough to keep them from going brown.

Do report back on your results!

I agree with the suggestions to blanche the potato slices first if you're worried, but it isn't necessary.

Not true to the Lancashire hotpot, but you could brush them with melted butter and pop it under the grill before serving if they do take on a greyish hue.