Oh, wow, this came out well!
It's a recipe from a cookbook called "125 vegetarian recipes for the
slow cooker". Everything's been great so far!
It was a leek-mushroom-potato gratin, although it had nocheese in it
other than a little parmesan in the crumb topping, so I'm not quite
sure why they call it a gratin. Anyway, the potatoes & etc simmered in
veggie stock all day, soaked it in, and the texture was WONDERFUL! Very
differnt from a lot of oven-baked potato casseroles. It reminded me of
an old favorite from "The Vegetarian Epicure" - potatoes, sliced thin,
in a skillet, with a bottle of white wine poured over them, simmer for
1 1/2 hours until the liquid is absorbed. heavenly. Same texture to
these potatoes.
On the side, I served steamed snow peas with a drizzle of sesame oil
and a sprinle of sesame seeds, and a salad of sliced tomatoes with a
glob of TJ's yogurt cheese (it's like a thick greek yogurt, basically),
with some olive oil splashed on top, and then sprinkled with salt,
pepper, dried basil and fresh dill. And we each had a half a grapefruit
with chopped crystallized ginger as a refreshing palate-cleanser.
Yum!!!
I love this new cookbook!