Make this creamy potato bake in your slow-cooker and you can pop the ingredients in and come home to a tender and tasty side dish all ready to add to your favourite dish.
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Ingredients
Method
1.Heat oil in a large frying pan; cook leek and bacon, stirring, for 5 minutes or until leek softens. Remove from heat; stir in parsley.
2.Layer one third of the potato in a 4.5-litre (18-cup) slow cooker; top with half the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer.
3.Combine cream, milk, mustard and soup mix in a large jug, pour over potato; sprinkle with combined cheddar and parmesan. Cook, covered, on low, about 6 hours.
A green leafy salad for a light meal, or serve as an accompaniment to a main course.
Note
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