Easy Slow Cooker Savoyard Crozet Gratin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a pinch of freshly cracked black pepper or a touch of nutmeg to the cream before pouring it into the slow cooker. These subtle additions complement the nuttiness of the buckwheat without overpowering the dish.

If you prefer a slightly lighter sauce, you can use half-and-half instead of heavy cream, though the final result will be less rich and velvety. Always serve the gratin immediately while it is still hot to enjoy the best possible texture.

If you find yourself with leftovers, this dish stores very well. The sauce may thicken significantly as it cools, so be prepared to add a small amount of liquid when reheating.

When serving, consider pairing the gratin with a simple side salad of bitter greens, such as arugula or frisée, to provide a refreshing contrast to the richness of the creamy pasta. The acidity of a light vinaigrette can help balance the flavors and provide a clean finish to each bite of this hearty meal.

Variations

• Mushroom and Herb: Add one cup of thinly sliced cremini mushrooms and a teaspoon of dried thyme to the slow cooker along with the ham. The mushrooms add an earthy depth that pairs beautifully with the nutty buckwheat and creamy sauce.
• Cheesy Alpine: Stir in a half-cup of grated Gruyère or Emmental cheese during the final ten minutes of cooking. The cheese melts into the sauce, providing a classic, gooey finish that is characteristic of traditional mountain gratins.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the creamy sauce can separate and the pasta texture may change significantly upon thawing.

Reheat

Reheat in a saucepan over low heat, adding a splash of milk or water to reach the desired consistency, or microwave in 30-second intervals until hot.

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours. Store the container in the refrigerator to maintain freshness. The gratin can be kept in the refrigerator for up to three days.

When preparing to eat the leftovers, ensure they are reheated until steaming hot throughout. Avoid leaving the dish out at room temperature for extended periods, as the creamy sauce is perishable and requires proper temperature control to remain safe for consumption.

While this dish is best enjoyed fresh, you can certainly prepare the components ahead of time. You can dice the ham and measure out your dry ingredients earlier in the day or even the night before. Keep the ham refrigerated in a separate container.

When you are ready to cook, simply assemble the layers in the slow cooker insert, add the cream, and start the cooking process. This approach saves time during the busiest hours of the day while still providing a freshly cooked, hot meal.

Serving ideas

Serve the gratin hot directly from the slow cooker, scooping generous portions onto warmed plates or shallow bowls. The warmth of the plate helps keep the creamy sauce at the perfect consistency for longer. If you have guests, you can present the gratin in the slow cooker insert itself if it is decorative, or transfer it to a large, pre-warmed ceramic serving dish to maintain its heat throughout the meal.

Pair this dish with rustic, crusty bread to soak up any remaining cream sauce. A simple accompaniment like steamed green beans or roasted root vegetables can round out the meal without distracting from the main event. Because the gratin is quite rich and filling, keep the sides relatively light and fresh to ensure a balanced dining experience. Remember to keep the serving portions sensible, as the buckwheat and cream make for a very substantial and satisfying dinner.

Frequently asked questions

Recipe card

Easy Slow Cooker Savoyard Crozet Gratin

Prep 5 minCook 3 hRest 5 minTotal 3 h 10 minServes 4

Ingredients

• 8 oz diced Savoy ham
• 1 cup raw buckwheat crozets
• 1 bouillon cube, crumbled
• 1 cup heavy cream

Instructions

1. Place the diced ham into the bottom of the slow cooker insert. Add the dry buckwheat crozets directly over the ham in an even layer. Sprinkle the crumbled bouillon cube over the top of the pasta to ensure even seasoning throughout the dish as it cooks.
2. Pour the heavy cream over the layered ingredients in the slow cooker. Ensure the liquid covers the crozets adequately so they can absorb the moisture and flavor while simmering. Cover the slow cooker with its lid and set to low heat for approximately three hours.
3. Continue cooking until the crozets are tender and the sauce has thickened into a creamy consistency. The ham should be heated through to 145°F (63°C). Once finished, allow the gratin to rest for 5 minutes before serving on individual plates while hot and glossy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

35 g

Fat

30 g

Fiber

3.5 g

Sugar

2 g

Sodium

750 mg

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