April 8th, 2012
Excerpted from Canada’s Slow Cooker Winners by Donna-Marie Pye © 2010 Robert Rose Inc . Reprinted with permission. All rights reserved.
In a skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Saute leeks for about 5 minutes or until softened. Sprinkle flour over leeks and stir to coat. Gradually add cream, whisking constantly, and bring to a boil. Remove from heat and stir in Gruyere, dill, salt and pepper until cheese has melted.
Spoon 1 cup (250 mL) of the leek mixture into prepared slow cooker stoneware. Spread one-third of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.
In a medium bowl, combine bread crumbs and melted butter. Sprinkle over mixture in stoneware.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until strata is heated through and potatoes are tender.