Creamy Slow Cooker Parsnip and Potato Gratin with Beaufort Cheese Tips, FAQ & printable recipe

Tips for success

To achieve a more intense flavor, consider sautéing the bacon lardons for a few minutes in a skillet before adding them to the slow cooker, although this is optional.

This process renders out some of the fat and increases the savory depth of the dish. If you choose to do this, ensure the bacon is cooled slightly before placing it in the slow cooker to maintain safe handling practices.

If the sauce appears too thin after the cooking time is complete, you can remove the lid for the final 15 minutes of the cheese-melting phase. This allows excess moisture to evaporate and helps the sauce thicken further.

Always monitor the edges during this time to prevent the vegetables from browning too quickly or sticking to the bottom of the ceramic insert.

Variations

• Herbed Potato Gratin: Incorporate fresh thyme or rosemary leaves between the vegetable layers to introduce an earthy, aromatic element that complements the natural sweetness of the parsnips and the nuttiness of the cheese.
• Garlic-Infused Version: Add three cloves of thinly sliced garlic along with the nutmeg and pepper. The garlic softens during the slow cooking, providing a subtle, savory base note that elevates the overall complexity of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the gratin is cooled to room temperature within 2 hours of cooking before refrigerating.

Reheat

Reheat individual portions in a microwave-safe dish on medium power, stirring occasionally, until hot throughout. Or reheat in a 300°F oven until warmed.

Allow the gratin to cool at room temperature for no more than two hours after cooking. Once cooled, transfer any leftovers into airtight containers to prevent them from drying out or absorbing other odors from the refrigerator.

Proper storage in the coldest part of the fridge will keep the dish safe for up to three days, ensuring the creamy sauce remains stable and flavorful for future meals.

This dish is excellent for making ahead, as the flavors often deepen after sitting for a day. You can prepare the vegetable and cream layers in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready to serve, simply place the insert into the slow cooker base and add an extra 30 to 45 minutes to the total cooking time to account for the chilled starting temperature.

Serving ideas

Serve the gratin directly from the slow cooker insert if it is attractive enough for your table, or carefully transfer it to a warmed ceramic baking dish. The warmth of the vessel is essential for maintaining the luxurious texture of the cream sauce, so warming your plates in advance can provide an extra touch of quality to the dining experience.

This dish pairs exceptionally well with roasted meats such as pork tenderloin or grilled chicken, which balance the richness of the gratin. A side of bitter greens, such as arugula or radicchio tossed in a light vinaigrette, provides a necessary contrast to the creamy, savory profile of the parsnips and potatoes, making for a well-rounded and satisfying meal.

Frequently asked questions

Recipe card

Creamy Slow Cooker Parsnip and Potato Gratin with Beaufort Cheese

Prep 15 minCook 4 hRest 10 minTotal 4 h 25 minServes 6

Ingredients

• 6 oz smoked bacon lardons
• 1 lb parsnips, peeled and sliced
• 1 lb potatoes, peeled and sliced
• ground nutmeg to taste
• black pepper to taste
• 1 1/2 cups heavy cream
• 4 oz Beaufort cheese, grated

Instructions

1. Place the smoked bacon lardons in the bottom of the slow cooker insert. Distribute the sliced parsnips and potatoes evenly over the lardons to create a uniform base.
2. Sprinkle the ground nutmeg and black pepper over the vegetable layer. Pour the heavy cream carefully over the top, ensuring it reaches the bottom edges to coat all ingredients.
3. Cover the slow cooker and cook on low for 4 hours. Once the vegetables are tender, sprinkle the grated Beaufort cheese over the top and cook for an additional 15 minutes until the cheese is melted and golden. Ensure the bacon reaches an internal temperature of at least 160°F (71°C) to be fully cooked.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

12.5 g

Carbohydrates

28 g

Fat

30.5 g

Fiber

4.5 g

Sugar

6.2 g

Sodium

580 mg

Automatic estimate from the ingredient list, not laboratory-verified.