Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Small mixing jug
• Sharp knife
• Heatproof dish, if grilling the top
• Grill or oven

• 900 g waxy potatoes, peeled and thinly sliced
• 350 g carrots, peeled and thinly sliced
• 2 large leeks, trimmed, washed and sliced
• 1 small onion, finely sliced
• 2 garlic cloves, finely grated
• 500 ml vegetable stock
• 150 ml double cream
• 2 tablespoons Dijon mustard
• 1 teaspoon English mustard
• 1 teaspoon dried thyme
• 25 g butter, plus extra for greasing
• 100 g mature Cheddar, grated
• 1 tablespoon cornflour
• 1 tablespoon cold water
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

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Grease the inside of a 3.5-litre slow cooker with a little butter. Mix the vegetable stock, double cream, Dijon mustard, English mustard, dried thyme, salt and black pepper in a jug.