Slow cooked Potato Bake

I was given a slow cooking recipe book for Christmas and a recent BBQ was the perfect excuse to test out the potato bake recipe. It worked quite well and took no time at all to prepare. The thing that really took the most time was slicing the potatoes. If you are cooking for a large crowd, and have a food processer with a slicing attachment, using it will definitely save time.

Recipe
1 tablespoon olive oil
2 medium leeks
4 rindless bacon slices
2 tablespoons coarsely chopped flat leaf parsley
1.5kg potatoes, sliced thinly
2 cups pouring cream
1/4 cup milk
1 tablespoon dijon mustard
50g packet dried chicken noodle soup mix
1/2 cup coarsely grated cheddar cheese
1/2 cup finely grated parmesan cheese

Heat oil in frying pan and cook leek and bacon until the leek softens. Add the parsley and remove from the heat. Layer one third of the potato along the base of your slow cooker. Top with half of the leek mixture. Repeat layering with remaining potato and leek, finishing with potato layer. Combine cream, milk, mustard and soup mix in large jug, pour over potatoes; sprinkle with combined cheeses. Cook covered, on low for 5- 6 hours. I found 6 hours was plenty of time so don't cook it for any longer.

Source: The Australian Women's Weekly, Slow Cooking/ food director Pamela Clark, 2010.

http://www.bookdepository.com/book/9781907428234?redirected=true&gclid=COSGyvCplrUCFQE5pgodfwYA6g