One of the benefits of employing a new sous chef is learning new cooking methods that I have not used before. The latest new-to-me cooking method that my sous chef is trying to get me to embrace is the slow cooker. I have been hesitant to say the least. Perhaps even stubborn he might say (this would be his inside voice I'm sure.) But I have to admit, when you are making a meal for a big crowd or for a busy middle of the week dinner, the slow cooker is pretty darn handy. It saves you loads of time, and frees up the much coveted space in the oven if you happen to also be cooking a big Holiday roast (it's from Costco, therefore it is abnormally large.) So far, the new sous chef has introduced two slow cookers to the Bistro 164 kitchen (I already had a small one of my own stored away), and apparently there are two more at his residence waiting to join their friends here. Not really sure how many slow cookers one needs. Suffice to say, with five slow cookers soon to be within my reach, there may be more slow cooker recipes showing up here on the blog from time to time.
As well as introducing me to new cooking methods, the sous chef is also bringing back recipes that I have not had since I was a kid. In preparation for our first Thanksgiving meal with some of our family members coming together to meet for the first time, James (aka the sous chef) decided that we should include a classic side that everyone enjoys. But with a new twist. As always, we took the original dish and made a Bistro 164 version, which I'd like to think is an improvement. Decadent Slow Cooker Scalloped Potatoes with mushrooms and a creamy, rich, cheesy, bechamel sauce. Easy. Delicious. Classic. Yes there is lots of butter. And cheese. And buttermilk. But Thanksgiving only comes but once a year....unless you hold both Canadian and American Citizenship. Then maybe only eat one serving size with no seconds. Otherwise, eat up and enjoy all the things that you are thankful for. And there are many (wine, sous chefs, family, friends, food, good health, wine...and a horde of slow cookers.) Happy Thanksgiving from Bistro 164. Cheers!
Decadent Slow Cooker Scalloped Potatoes
inspired from a recipe found here
Skill level: Super easy and stress free
Servings: 12
Taste: Rich, creamy, cheesy...delicious
Ingredients
8-9 large potatoes, skins left on, thinly sliced
2 onions, thinly sliced
4 cloves of garlic, minced (we used about 3-4 heaping tablespoons of garlic...we love our garlic!)
4 cups of Buttermilk
1/2 cup butter (I know, I know...but it's so darn good)
3 tbps of dried thyme
Fresh ground pepper and salt to taste
5 cups of a shredded cheese of your choice (I know, I know...but it's so darn good)
2-3 cups of sliced mushrooms
5 tbsps of flour (we used whole wheat...to make up for all the butter and cheese)
3 tbsps of dried mustard
2 cups of chicken broth
Directions
Melt the butter in a saucepan and add the garlic. Stir in the flour and cook for about 1 minute.
Pour in the buttermilk and whisk together until no lumps remain. Add the chicken broth, salt, pepper, thyme and mustard. Stir over medium heat until it begins to bubble and thicken.
Spray the inside of the slow cooker with cooking spray. Layer the ingredients starting with a 1/3 of the potatoes, 1/3 of the onions, 1/3 of the mushrooms, the cheese and sauce. Cook over high heat for 5-6 hours. Once done, it can be kept warm for up to 2 hours. If you would like a thicker sauce, turn off the slow cooker and let sit for 20 minutes.
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