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By Root 1806 0

is told that in France, at the end of the day, after the boulangerie had baked its bread, it would make its ovens available to its customers for them to roast their meats. The meat would roast on a top rack, and a gratin of potatoes would bake below, collecting the drippings from the roasts. This dish is similar, with its flavor derived from bacon, leeks, and double-strength chicken broth, and finished with a bit of cream. The low and slow heat cooks the potatoes evenly, and this dish is perfect to serve with roasted meats or poultry. A mandoline or food processor makes short work of the potatoes.

6 medium russet potatoes, peeled and cut into ¼-inch-thick slices

6 strips bacon, cut into ½-inch pieces

3 leeks, thinly sliced, using the white and some of the tender green parts

2 teaspoons dried thyme

1 cup double-strength chicken broth

1½ teaspoons salt

1 teaspoon Tabasco sauce

1 cup heavy cream

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Arrange the potatoes in the cooker and set aside.

cook the bacon in a large skillet until crisp, then transfer to paper towels to drain. Cook the leeks and thyme in the bacon drippings until the leeks are soft, 2 to 3 minutes.

add the chicken broth, salt, and Tabasco to the skillet and heat, scr aping up any brow ned bits from the bot tom of the pan. Pour the contents of the skillet over the potatoes and pour the heavy cream evenly over the potatoes. Cover and cook on high for 2½ to 3 hours, until the potatoes are tender.

serve from the slow cooker set on warm.

serves 6–8

Potatoes Pizzaiola

The aroma of tomatoes and oregano coming from your slow cooker will have your family clamoring to know what’s for dinner! These potatoes are layered with onion, oregano, tomato sauce, and cheeses for a delicious side dish to pair with roasted or grilled meats and chicken.

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 teaspoons dried oregano

One 28- to 32-ounce can crushed tomatoes

2½ teaspoons salt

1 teaspoon freshly ground black pepper

8 medium red potatoes, scrubbed and cut into ¼-inch-thick slices

½ medium red onion, cut into thin half rounds (about ¼ cup)

2 cups shredded mozzarella

1 cup freshly grated Parmigiano-Reggiano cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the garlic and oregano and sauté for 30 seconds, until fragrant.

add the tomatoes, 1 teaspoon of the salt, and ½ teaspoon of the pepper and stir to combine. Simmer uncovered for 30 to 45 minutes. Taste and adjust the seasoning. Put the potatoes, onion, remaining 1½ teaspoons salt, ½ teaspoon pepper, and 2 tablespoons oil in a large mixing bowl and toss until the potatoes and onion are coated. In another bowl, mix together the cheeses.

pour ½ to ¾ cup of the sauce to cover the bottom of the slowcooker insert. Top with half the potatoes and sprinkle with half the cheese. Spoon an even layer of sauce over the top. Repeat the layers with the remaining potatoes, cheese, and sauce (see savvy). Cover and cook on high for 5 hours or on low for 8 hours.

serve from the cooker set on warm.

serves 6–8

* * *

slow-cooker savvy

It’s important to remember that the cookers are different sizes and shapes, so the amount of the sauce and number of layers will differ with each, but there should be an even number of layers.

Five-Spice-Glazed Sweet Potatoes

Asian five-spice powder has a smoky, complex flavor and pairs well with sweet potatoes. The addition of a bit of soy sauce and rice wine to the pot gives you a delicious side dish to serve with pork or poultry.

4 large sweet potatoes, peeled, cut into ½-inch-thick slices

4 tablespoons (½ stick) unsalted butter, melted and cooled slightly

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons