Slow Cooker Potatoes with Leeks, Fennel & White Beans in Mustard Cream
Elegant French-style potato stew with bright herb finish.
- Time: 320 min
- Servings: 2
Source: Fancy Fox
Ingredients
- waxy or Yukon Gold potatoes, 1 lb cut into 1/2-inch rounds
- large leek, 1 halved lengthwise, washed well, and sliced
- small fennel bulb, 1 thinly sliced, fronds reserved
- cannellini beans, 1 can drained and rinsed
- garlic cloves, 3 cloves thinly sliced
- small shallot, 1 finely chopped
- vegetable stock, 1 1/4 cups
- heavy cream, 1/3 cup
- Dijon mustard, 1 1/2 tbsp
- lemon, 1 zest finely grated and 1 tbsp juice
- fresh parsley, 1/4 cup finely chopped
- fresh thyme sprigs, 4 sprigs
- bay leaf, 1
- Gruyere cheese, 1 1/2 oz finely grated
- olive oil, 1 1/2 tbsp, plus extra for finishing
- unsalted butter, 1 tbsp
- kosher salt, 1 tsp, plus more to taste
- black pepper, 1/2 tsp, plus more for finishing