Potato Bake with Creamy Bacon Sauce

Recipes continued

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

¾cup 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.

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