Preparation Method
Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start.
Melt butter in the Multi-Function Cooker. Add onions and cook, stirring occasionally until onions are caramelized, about 15-20 minutes. Add mushrooms, bell pepper and garlic. Cook, stirring occasionally, until vegetables are tender. Add flour and salt. Cook for 1 minute, stirring constantly. Gradually add cream, half-and-half and nutmeg and cook until slightly thickened. Gradually stir in Gruyère cheese until melted. Add kale to the Multi-Function Cooker in batches, letting each batch wilt before adding additional kale, and stirring until combined. Cover and set the Multi-Function Cooker to Manual Mode, LOW for 2 hours. Press Start.
Preheat oven to 400°F (200°C). In a small bowl, stir together panko, Parmesan and melted butter. Remove vessel from the Multi-Function Cooker and uncover. Sprinkle bread crumb mixture over kale mixture.
Bake uncovered in oven until bread crumbs are golden brown, about 15 minutes.
Variations
Squash and Zucchini Casserole
Make as directed, omitting mushrooms and kale. Substitute 2 pounds (908 grams) each of zucchini and yellow squash. Remove caramelized onions from Multi-Function Cooker. Set aside. Add 1 tablespoon (15 milliliters) olive oil. Sauté zucchini and yellow squash in two batches until barely fork tender. After removing from Multi-Function Cooker, place squash in colander and sprinkle with 2 teaspoons (6 grams) kosher salt. Let drain while finishing recipe preparation, then pat dry. Add additional olive oil if necessary to Multi-Function Cooker. Sauté bell pepper and garlic until tender, 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.
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.
