 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
From the Art of the Slow Cooker by Andrew Schloss Ingredients:
3 tablespoons olive oil |
2 lbs potatoes, scrubbed and cut into 6-8 wedges each |
2 medium onions, halved and cut into thin slices |
3 cloves garlic, minced |
1 teaspoon chopped rosemary |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon flour |
1 1/4 cups chicken or 1 1/4 cups vegetable broth |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 minute per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
2. Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minute Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 minute or till cheese melts.
|
|