* Exported from MasterCook *
Slow Cooker Potatoes Boulangerie
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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6 medium russet potatoes -- peeled, cut into 1/4-inch slices
6 bacon strips -- cut into 1/2-inch pieces
3 Onions -- thinly sliced, using the white and some of the tender green parts
2 teaspoons dried thyme
1 cup double-strength chicken broth
1 1/2 teaspoons salt -- 1-1/2 inch long
1 teaspoon Tabasco hot sauce
1 cup heavy cream
Coat the insert of a 5 to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to the manufacturer' s directions. Arrange the potatoes in the cooker and set aside.
Cook the bacon in a large skillet until crisp, then transfer to paper towels to drain. Cook the leeks and thyme in the bacon drippings until the leeks are soft, 2 to 3 minutes.
Add the chicken broth, salt, and Tabasco to the skillet and heat, scraping up any browned bits form the bottom of the pan. Pour the contents of the skillet over the potatoes and pour the heavy cream evenly over the potatoes. Cover and cook on high for 2 1/2 to 3 hours, until the potatoes are tender.
Serve from the slow cooker set on warm.
Serves 6 to 8.
AuthorNote: The story is told that in France, at the end of the day, after the boulangerie had baked its bread, it would make its ovens available to its customers for them to roast their meats. The meat would roast on the top rack, and a gratin of potatoes would bake below, collecting the drippings from the roasts. This dish is similar, with its flavor derived form bacon, leeks and double-strength chicken broth, and finished with a bit of cream. The low and slow heat cooks the potatoes evenly, and this dish is perfect to serve with roasted meats or poultry. A mandoline or food processor makes short work of the potatoes.
DOUBLE-STRENGTH BROTH: Also called 'condensed', this broth is usually diluted with an equal amount of water. For stronger flavor, don't dilute it.
Source:"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
Per Serving (excluding unknown items): 229 Calories; 16g Fat (60.1% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 680mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
NOTES : Cooker: 5 to 7-quart
Time: HIGH for 2 1/2 to 3 hours
Nutr. Assoc. : 0 0 0 0 327 0 0 0 |
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