kelly rossiter
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Having company for dinner can be a hectic business. There's always so much timing involved, making sure that everything is ready for the table a just the right time. Now that I've used my new crock pot a few times, I can see that this is something I will use for dinner parties in the future. It's incredibly easy to get something cooking in the morning and then literally ignore it for eight hours.
I made this last week on the day we were decorating our Christmas tree, because I didn't want to have to fuss with dinner at the last minute. It's quite similar to the leek and potato gratin I made in the oven a few weeks ago, but the mushrooms were a nice addition. It certainly wasn't beautiful, but it tasted good enough for company.
Leek, Potato and Mushroom Gratin
2 tbsp butter
8 oz shiitake mushrooms, stems removed, thinly sliced
2 medium potatoes, peeled and thinly sliced
3 leeks, white part only, cleaned and thinly sliced
1 tbsp minced garlic
1 tsp dried thyme leaves
1 tsp salt
freshly ground pepper to taste
1 1/2 cups vegetable stock
Topping
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tsp paprika
1/4 tsp salt
freshly ground black pepper
2 tbsp melted butter
- In a skillet, melt 1 tbsp butter over medium heat. Add mushrooms and cook, stirring just until they begin to release their liquid. Remove from heat. Spread potatoes in layers evenly over bottom of greased slow cooker. Spread mushrooms evenly over top of potatoes.
- Return skillet to element. Add remaining butter and leeks and cook, stirring until leeks are softened, about 4 minutes. Add garlic, thyme, salt and pepper and cook, stirring for 1 minute. Add vegetable stock and cook, stirring until mixture thickens, about 3 minutes. Pour over contents of stoneware.
- Cover and cook on Low for 8 hours or on High for 4 ours, until potatoes are tender.
- Topping: In a bowl, combine bread crumbs, Parmesan, paprika, salt and pepper. Mix well. Add butter and stir to blend. Spread mixture evenly over leeks.
- Cover, leaving lid slightly ajar to prevent accumulated moisture from dripping on the topping and cook on High for 30 minutes, until cheese is melted and mixture is hot and bubbling.
Difficulty Level: Easy
From 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson
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