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Slow cooker creamy vegetarian 'bake' recipe
Slow cooker creamy vegetarian 'bake' recipe
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Simplify your potato bake with this slow cooker version. Layers of potato, sweet potato, and carrot cooked in a rich, cheesy sauce for a comforting dish perfect for any season.
Ingredients:
  • 300ml pouring cream
  • 1 tsp Vegetable Stock Powder
  • 800g desiree potatoes, washed
  • 400g sweet potato, peeled
  • 2 carrots, peeled, sliced
  • 1 small brown onion, thinly sliced
  • 40g (1/2 cup) finely grated cheddar
  • 20g (1/4 cup) finely grated parmesan
  • Ground paprika, to sprinkle
  • Fresh continental parsley leaves, to sprinkle
Instructions:
  • In a jug, mix together the cream, garlic, and stock powder. Slice the potato, sweet potato, carrot, and onion into 5-7mm-thick discs. Lightly coat the slow cooker bowl with olive oil.
  • Arrange the vegetables in the slow cooker, generously drizzling each layer with the decadent cream mixture. Set on High and let it simmer for 3 hours, allowing the flavors to meld perfectly.
  • Sprinkle with cheddar and parmesan. Wipe moisture from underside of lid. Place a clean, dry tea towel over slow cooker, folding the overhanging edges up onto the lid. Cover.
  • Cook until the potatoes are tender and the cheese is melted, about 1 hour. Garnish with paprika and parsley before serving.

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