I am always looking for filling meals that have little or no meat. When I received this submission from the Gently Eccentric Mum, I knew I had a winner. This is by far a delicious cheesy dish. I also love the fact that I was able to sneak some spinach into my finicky bunch. Here is how she did it: Ingredients for 6:
(If you don’t have a 6L or 6 quart slow cooker, you may need to scale down)
6 large baking potatoes, sliced lengthways
2 tbsp olive oil
2 garlic cloves, minced
1 tsp mixed herbs
salt and pepper to taste
2 medium onions, chopped medium fine
3/4 lb/ 300g mushrooms, chopped
7/8 lb/350g fresh spinach, washed
1 cup/250 g ricotta cheese
250g / 1 cup cheddar or Gruyère, grated Method: In a large and deep pan, fry the onion in the olive oil. After 5 minutes, add the garlic. Once fragrant, add the mushrooms. Add a little salt and stir well. Once they are throwing off their juices, add the spinach, cover the pan and wait until wilted – about 5 minutes. Then uncover the pan and wait for the liquid to mostly boil off, stirring occasionally. This is what took the time for me. Take the pan off the heat and add the ricotta. Now grease your slow cooker crock carefully. First put a third of the potatoes in the bottom of the crock. You’ll need a few layers. Add half the ricotta and spinach mixture, season, and sprinkle with a third of the cheddar. Repeat. Finally add the last third of potatoes, topped with a final layer of cheddar. Cook on Low for 6 hours or on High for 3. It’s ready once the potatoes are tender. Go here for original recipe.
Thanks for sharing Gently Eccentric Mum!