This was by way of an experiment, and I didn’t photograph it. It was as cheap as, well, chips. and really nice. I made it to accompany some roast venison, a piece of which I found lurking in the bottom of the freezer. It did two days – one with red cabbage, and one with green.
Put a slug of olive oil in the bottom of the slow cooker – I did this to stop it sticking.
Thinly slice potatoes and onions, and layer them up in the slow cooker – I think I did three and a half layers, starting and ending with potato. Season each potato layer as you go with salt and black pepper. I hurled some chopped garlic in part way through as well. Pour in some gravy (i used about half a mugful of Bisto granules*, which was about right for a small slow cooker).
Switch it on, walk away. It had about five hours, I think. Next time I’ll add carrot, I think, and possibly swede. Lovely with roasted meat, or sausages.
*Lets not pretend we don’t always use them from time to time, eh?
Mirrored from Reactive Cooking.