Mastering the Multi Function Cooker

s l o w c o o k i n g | 15
1-2 minutes. Make the sauce by increasing flour to
½ cup (63 grams), adding 1 teaspoon (3 grams)
kosher salt and substituting 2 cups (150 grams)
shredded extra-sharp Cheddar cheese for Gruyère
and ¼ teaspoon crushed red pepper for nutmeg.
Return squash and onions to the Multi-Function
Cooker and stir until combined. Cover and cook as
directed.
VARIATION: SCALLOPED POTATOES
Make as directed, omitting mushrooms, bell pepper,
garlic and kale. In the Multi-Function Cooker vessel,
bring 4 pounds (1812 grams) thinly sliced Yukon
gold potatoes, 1 tablespoon (9 grams) kosher
salt and water to cover to a boil over medium-high
heat on stovetop. Cook until barely tender, about 10
minutes. Drain well. Set the Multi-Function Cooker to
Sauté/Sear Mode, MEDIUM. Press Start. Add 3 cups
(450 grams) chopped sweet onion in place of 2
medium onions and add ¼ cup (57 grams) unsalted
butter. Cook, stirring occasionally, until caramelized,
10-15 minutes. Remove onions. Make sauce by
substituting
1½ cups (150 grams) fontina cheese for Gruyère
and ½ teaspoon (1 gram) white pepper for
nutmeg. Add garlic and 2 teaspoons (6 grams)
kosher salt. Return potatoes and onion to the Multi-
Function Cooker and stir until combined. Cover and
cook as directed.