200 Easy Slow Cooker Recipes by Katie Bishop

Author:Katie Bishop
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2013-09-30T16:00:00+00:00

WINTER VEGETABLE GRATIN

This comforting root vegetable gratin tastes fantastic and is just as good on its own as it is as an accompaniment.

Preparation time: 15–20 minutes

Cooking time: 3–4 hours, plus resting

Serves 6

Vegetarian

1 garlic clove

25g (1oz) softened butter

3 medium potatoes, peeled

½ small swede, peeled

1 parsnip, peeled

Sea salt and freshly ground black pepper

125g (4½oz) extra mature Cheddar cheese, grated

1 tsp fresh thyme leaves (lemon thyme tastes great in this!)

300ml (10fl oz) double cream

300ml (10fl oz) milk

4 medium eggs, beaten

Cut the garlic in half and rub over the inside of the slow cooker dish, pressing down firmly to release its juices. Using about a third of the butter, butter the inside of the slow cooker dish generously. Slice the vegetables into very thin 2–3mm (1⁄16–⅛in) slices (a mandolin or food processor with slicing attachment is the easiest way to do this).

Arrange the potato slices in an overlapping layer over the base of the dish. Season well with salt and pepper and dot with a little more of the butter. Sprinkle a third of the cheese and a third of the thyme leaves over the top. Repeat this process again using the swede slices first, and then the parsnips. Aim for the dish to be no more than half full.

In a large bowl, whisk the cream, milk and beaten eggs together, then pour the mixture over the vegetables (it should cover the vegetables completely). Cover with the lid and cook on high for 3–4 hours or until the vegetables are tender when tested with the tip of a knife.

Remove the dish from the slow cooker base and leave to rest for about 30 minutes.

If your slow cooker can be used under the grill (check the manufacturer’s instructions) preheat the grill to its highest setting. Grill the top of the gratin for 3–5 minutes or until golden before serving. If not, just serve it as it is.

COOKING CONVENTIONALLY?

Layer the ingredients into a large ovenproof dish then cover with a double layer of buttered foil. Cook in an oven preheated to 160°C (325°F), Gas mark 3, for 1 hour before removing the foil and cooking for a further 30 minutes or until tender and golden.

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