Potato, Leek & Kale Gratin with Too Much Cheese (Slow Cooker)
This is your nan’s potato bake for a new age. Because, kale. And fancy cheese. No matter how you spin it, this side dish is the ultimate wingman. Whether it’s for braised meats or some crisp and bitter greens, it’s a truly great culinary friend to have on hand.
Serves 4-6.
Ingredients 11
1 tbsp olive oil
2 leeks, large, white and light green parts only, washed thoroughly, finely sliced
1⁄2 bunch kale, small, flat-leaf, stems removed, leaves chopped
375 ml thickened cream (whipping cream)
125 ml chicken stock
85 g gruyère, grated
125 g parmesan, grated
150 g creamy blue cheese
900 g sebago potatoes, sliced about 3 mm (¼ in) thick
salt, to season
ground black pepper, to season
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Method 7
Set the slow cooker to the sauté function. Add the and, once hot, add the and cook for 1–2 minutes, then add the and continue cooking for another 2–3 minutes, or until the leek is soft. Gently scoop into a bowl.
Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
Add the , , grated , grated , and to a bowl and use a fork to combine.
Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used. You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2–5 minutes. This will quickly get rid of any excess moisture.
Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it’s the kind of dish that is here for a good time, not a long time.
Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.
