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Potato Bake with Creamy Bacon Sauce
Serves 6-8
1 tablespoon olive oil
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 tablespoon dijon mustard
¼ cup milk
Salt and freshly ground black pepper
¾ cup grated parmesan cheese
1. Heat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
2. Place a third of potatoes in slow cooker.
Layer with half the leek and bacon mixture.
Repeat, finishing with potatoes.
3. Combine cream, mustard, milk, salt and
pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook on
HIGH for 3 hours. Stand for 30 minutes
before serving.
Balsamic Glazed Beetroots
Serves 6
4 bunches small beetroots (about 16)
2 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
1 tablespoon finely chopped dill
sour cream, to serve
1. Wash beetroots, peel and cut in halves or
quarters.
2. Place beetroot, water, balsamic vinegar,
herbs and garlic in slow cooker.
3. Cover and cook on HIGH for 3 hours.
4. Serve beetroot with juice, chopped dill and
sour cream.
Recipes continued
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