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Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake | DadTheFoodie

Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake recipe photograph

Instructions

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.
Layer half the potatoes, carrots, leeks, onion and garlic in the slow cooker. Dot with half the butter, then pour over half the mustard stock mixture.
Add the remaining vegetables and dot with the remaining butter. Pour over the rest of the liquid and press the vegetables down gently so they are mostly covered.
Cover with the lid and cook on low for 4 hours 30 minutes to 5 hours, until the potatoes and carrots are tender when pierced with a knife.
Mix the cornflour with the cold water to make a smooth slurry. Stir it gently into the slow cooker, then scatter over the grated Cheddar. Replace the lid and cook for a further 20 minutes on low, until the sauce has thickened and the cheese has melted.
For a more golden top, transfer the bake carefully to a heatproof dish and place it under a preheated grill for 3 to 5 minutes. Watch it closely, as the cheese can brown quickly. Leave to stand for 5 minutes before serving.

Equipment needed

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

Swaps and substitutions

Double cream → 150 ml whole milk mixed with 2 tablespoons full-fat cream cheese
The sauce will be slightly lighter but still creamy.
Mature Cheddar → Red Leicester or a vegetarian hard cheese
Use a vegetarian cheese if serving as a vegetarian meal.
Dijon mustard → Wholegrain mustard
The sauce will have a more textured finish.

Storage and leftovers

Freezer friendly: Not suitable for freezing
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days.
Reheating: Reheat individual portions in the microwave until piping hot throughout, or cover and reheat in an oven at 180°C fan for about 25 minutes. Add a splash of milk if the sauce has thickened too much.
Leftover ideas: Reheat portions for lunch with steamed green vegetables, or spoon the cold bake into a frying pan with a little oil and cook until hot and crisp underneath.

Allergen information

Contains milk and mustard. Check stock, cheese and cream labels for other allergens. Use a vegetarian hard cheese if required.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 300 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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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Tags: Slow cooker, Vegetarian, Potato recipes, Leek recipes, Family dinners, Meat-free meals, Cheesy recipes

Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake

Name: Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 4 servings
Ingredients: 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

Tender potatoes, sweet carrots and leeks cook slowly in a creamy mustard sauce before being finished with mature Cheddar. It makes a comforting meat-free family supper with a crisp-looking golden top from a short grill finish.

Prep: 25 min
Cook: 5 hrs
Total: 5 hr 25 min
Servings: 4

Equipment

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

Ingredients

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

Substitutions

Double cream → 150 ml whole milk mixed with 2 tablespoons full-fat cream cheese (The sauce will be slightly lighter but still creamy.)
Mature Cheddar → Red Leicester or a vegetarian hard cheese (Use a vegetarian cheese if serving as a vegetarian meal.)
Dijon mustard → Wholegrain mustard (The sauce will have a more textured finish.)

Instructions

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.
Layer half the potatoes, carrots, leeks, onion and garlic in the slow cooker. Dot with half the butter, then pour over half the mustard stock mixture.
Add the remaining vegetables and dot with the remaining butter. Pour over the rest of the liquid and press the vegetables down gently so they are mostly covered.
Cover with the lid and cook on low for 4 hours 30 minutes to 5 hours, until the potatoes and carrots are tender when pierced with a knife.
Mix the cornflour with the cold water to make a smooth slurry. Stir it gently into the slow cooker, then scatter over the grated Cheddar. Replace the lid and cook for a further 20 minutes on low, until the sauce has thickened and the cheese has melted.
For a more golden top, transfer the bake carefully to a heatproof dish and place it under a preheated grill for 3 to 5 minutes. Watch it closely, as the cheese can brown quickly. Leave to stand for 5 minutes before serving.

Storage and leftovers

Freezer friendly: Not suitable for freezing

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days.

Reheat individual portions in the microwave until piping hot throughout, or cover and reheat in an oven at 180°C fan for about 25 minutes. Add a splash of milk if the sauce has thickened too much.

Reheat portions for lunch with steamed green vegetables, or spoon the cold bake into a frying pan with a little oil and cook until hot and crisp underneath.

Allergen information

Contains milk and mustard. Check stock, cheese and cream labels for other allergens. Use a vegetarian hard cheese if required.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Mustard Leek, Carrot and Cheddar Potato Bake

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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