November 16th, 2012
by LeeAnne Wright
In a saucepan over medium heat, melt butter. Sauté leeks until softened, about 5 minutes. Whisk in flour, salt, pepper, thyme and parsley, mixing until smooth. Add milk and cream, whisking until thick enough to coat the back of a spoon, about 5 minutes. (Lower heat if sauce bubbles up.) Stir in half of each cheese until melted.
Place potatoes and peameal in the slow cooker; season with salt and pepper. Pour cheese sauce over potatoes and peameal and mix to coat; sprinkle with remaining cheese. Slow cook on low for 6–7 hours.
386 calories, 20 g fat, 251 mg calcium, 545 mg sodium, 39 g carbohydrates, 4 g fibre, 15 g protein. Excellent source of vitamin B12, phosphorus and potassium; good source of calcium and iron; source of fibre and vitamin C.