Vegetable Gratin in the Slow Cooker



I have to say that this looked terrible. In every single photo I took, it bared more than a passing resemblance to vomit. Eventually I had to hide it behind some lamb chops and spinach. You can just about see the gratin in the top right of the picture.

I know, I’m really selling this dish. But, truthfully, it actually tasted really good. That could have been the half a pint of cream. But the original recipe called for a pint, so I’m claiming this is the healthy version.

Apologies for the photo itself. My camera battery died as I was dishing up, and I had to use my phone instead. Now my phone is playing up and refusing to connect with i photo. So I’ve not been able to use my usual editing and touch-ups.


  • 100g pancetta
  • 2 leeks
  • 1 red pepper
  • 1 tin sweetcorn (260g drained weight)
  • 300ml double cream
  • 2 egg yolks
  • 1 tsp worcestershire sauce


  1. Finely slice the leeks and dice the red pepper.
  2. Saute the pancetta in a large frying pan. Add the leeks and vegetables and saute for around 5 minutes.
  3. Add the sweetcorn and mix well. Put this mixture into the slow cooker.
  4. In a jug, mix together the cream and the egg yolks. Add the worcestershire sauce and season well. Pour this over the vegetables.
  5. Cook on High for 3 hours.

Screen Shot 2013-04-01 at 14.54.49

By Naomi

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