Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.
|1 tablespoon olive oil||1/4 cup milk|
|2 medium leeks, sliced thinly||1 tablespoon dijon mustard|
|4 strips bacon, chopped finely||1 1/2 ounce packet dried chicken noodle soup mix|
|2 tablespoons coarsely chopped fresh flat-leaf parsley||1/2 cup coarsely grated white cheddar cheese|
|3 1/4 pounds potatoes, sliced thinly||1/2 cup finely grated parmesan cheese|
|2 cups light cream|
Heat oil in large frying pan; cook leek and bacon, stirring, until leek softens. Remove from heat; stir in parsley.
Layer one third of the potato in 4½-quart slow cooker; top with half the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer.
Combine cream, milk, mustard, and soup mix in large pitcher, pour over potatoes; sprinkle with combined cheeses. Cook, covered, on low, 6 hours.
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