SLOW COOKER VEGGIES AU GRATIN
Thursday, June 28, 2012 by Admin
Whether it's too hot too cook indoors, or I'm just having a lazy day, I'm always on the look out for easy side dishes that I can throw into the slow cooker in the morning and enjoy when we grill in the evening or afternoon. This recipe is one of those versatile ones that you can really put just about any veggies in it your family likes.
Today, I went with small cubed potatoes, carrots, corn, broccoli, green beans, peas (and a little bacon). I put the potatoes and carrots into the food processor and chopped them to a small dice so they would cook quicker, but you can slice them too. Do not precook any veggies.
5 medium potatoes small diced
1-2 large carrots peeled and small diced
2 cups of favorite veggies diced if necessary
3 tablespoons flour
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1½ cups sharp chedder cheese grated
1/4 pound of bacon fried crisp and crumbled
Slice or dice the potatoes and carrots about the same size. Add 2 cups of your favorite veggies. In a pinch I use frozen mixed veggies, but in the summer, I like to use fresh veggies.
In a saucepan with a heavy bottom, melt the butter, then whisk in the flour, salt and pepper. Cook this for about a minute to cook out any raw flour taste.
Whisk like crazy while you add 2 cups of milk. Once you get the milk in, add the crumbled bacon and bring to a boil (if you add the cooked bacon at this stage, it will flavor ALL of the sauce. Stir while it comes to a full boil (it will get thicker). Remove from heat and stir in the grated cheese.
Once the cheese is melted, stir it into the potato-veggie mixture. Grease the bottom and sides of your slow cooker and pour the mixture in.
Depending on what kind of slow cooker you have and how large you sliced/diced your veggies, it will take about 3-4 hours on low or 2 to 3 hours on high. I apologize for not being more specific, but I have several different kinds of crock pots and they ALL cook at different speeds, so it's hard to tell you exactly how long it should be in there. Taste testing is probably your best guide the first time you make this.
NOTE: Mild or medium cheddar is very bland in this recipe, so I suggest a good sharp cheddar. Half sharp cheddar and half swiss is also good.
Today, I went with small cubed potatoes, carrots, corn, broccoli, green beans, peas (and a little bacon). I put the potatoes and carrots into the food processor and chopped them to a small dice so they would cook quicker, but you can slice them too. Do not precook any veggies.
1-2 large carrots peeled and small diced
2 cups of favorite veggies diced if necessary
3 tablespoons flour
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1½ cups sharp chedder cheese grated
1/4 pound of bacon fried crisp and crumbled
Slice or dice the potatoes and carrots about the same size. Add 2 cups of your favorite veggies. In a pinch I use frozen mixed veggies, but in the summer, I like to use fresh veggies.
Whisk like crazy while you add 2 cups of milk. Once you get the milk in, add the crumbled bacon and bring to a boil (if you add the cooked bacon at this stage, it will flavor ALL of the sauce. Stir while it comes to a full boil (it will get thicker). Remove from heat and stir in the grated cheese.
Once the cheese is melted, stir it into the potato-veggie mixture. Grease the bottom and sides of your slow cooker and pour the mixture in.
This is one of those recipes that doesn't look like much in the photos,
but tastes awesome.
