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Hassleback potatoes with chicken and leek gratin. Was very good!
Recipe is….
Line your slow cooker with baking paper.
Dice a medium red onion & a shallot quite small. Dice ham same size. Add black pepper and mix.
Wash & then slice your potatoes into even slices. Not too chunky but thick enough to stuff without splitting. I used 8 medium new potatoes for 2 people. You could use other spuds but the torpedo shape is the best for this I’ve found.
Stuff your potatoes with the mix. Fiddly but worth it.
Gently place each potato into your slow cooker. I then sprinkled a little garlic powder over the top and covered with mozzarella. I use cheddar or parmasean or red Leicester sometimes. Depends on what flavour you want for what else your cooking.
Cook on high for 3 hours with a tea towel around lid to catch the excess moisture.
I also do bacon, red onion & cheddar and red Leicester mix.
Leek, black pepper and cheddar.
Garlic butter. Dice your garlic nice & fine put a good blob of butter in a pan add garlic. Melt butter mix. Add salt & black pepper. Brush over your potatoes covering them well.
Same cooking time applies to all, as does to cook with a tea towel around the lid. Obviously if your cooking large batches may take a little longer.
Hassleback potatoes
