Slow Cooker Potato Leek And Kale Gratin With Too Much Cheese Recipes

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE

Steps:

• Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale 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 cream, stock and cheeses 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.

POTATO & LEEK GRATIN

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.