After a couple weeks of nice, dare I say spring-like temps here in Maine, we’ve now been plunged back into chilly winter temps (I’m talking sub-zero wind chills today). My knee-jerk reaction to Mother Nature’s winter pranks is to cook up big ol’ bowls of comfort food. If you’re a kindred culinary spirit, here you go— this Cheesy Potato, Ham and Leek Casserole delivers the warm, filling, homey dish you’ve been craving, we found this recipe on Catering Jakarta.
This recipe appears in our book, Everyday Gluten-Free Slow Cooking, and while it is super tasty, it has an error as published. I’m thinking it must have been the copy editor who goofed and switched the cooking temp (wink, wink) because anyone who has ever used a slow cooker probably knows that potatoes are not tender in just 3 1/2 hours on LOW! Clearly, it was supposed to say HIGH heat. I have retested it several times now, and HIGH heat works just fine (and in 3 to 3 1/2 hours). I have made a few other changes as well, like skipping the step of peeling the potatoes, increasing the amount of ham and upping the cheese a bit, too (no such thing as too much cheese, right?). I think it has more of an entree presence now, as opposed to a side-dish. I also think the new version is even more delicious than the original, and hope you’ll agree.