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?
We love onion gravy, but it’s really best when you have time to cook the onions slowly, and I never think about it in time. But this time, I did!
I cut three onions in half, and sliced them as thinly as I could, then put them in the baby slow cooker. Also added a good glug of very dry sherry, about a dessertspoon of olive oil, and a teaspoon? of brown sugar. After about six hours they had reduced their volume by about two thirds, and next time I shall cook them for even longer for more intense onionyness.
Then I decanted them into a pan, added a slosh of red wine (as there’s the end of a bottle hanging about in the kitchen looking dejected) and some gravy granules (I know, sorry, but I was in a hurry). Then I bubbled it down so there wasn’t too much liquid, and poured it over pork chops and mashed root veg.
That made enough for four greedy folk, so I have put the remainder in the freezer – there were only two greedy folk here 🙂