Slow Cooker Bacon and Red Kuri Squash Gratin Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly prepared. Peel the red kuri squash if the skin is thick, then dice it into uniform one-inch cubes to ensure they cook at the same rate. Measure the heavy cream and prepare the dried herbs so they are ready for immediate use.

Clear a space for the slow cooker and ensure it is plugged into a grounded outlet. Having all components measured and ready minimizes kitchen clutter and allows for a smooth assembly process.

Instructions

Layering the base

1. 1Layering the base
   Place the raw bacon lardons into the bottom of the slow cooker insert to ensure they render their fat into the squash as it cooks.
   Look for Bacon spread evenly across the bottom of the cooker.
   Tip Distribute the lardons evenly to promote uniform flavor throughout the dish.

The bacon lardons should be spread in a single, even layer across the bottom of the slow cooker. This initial layer is vital for ensuring the fat renders correctly during the long, low-heat cooking process. There should be no signs of burning or excessive overcrowding in the insert.

Adding squash and seasoning

2. 2Adding squash and seasoning
   Scatter the diced red kuri squash over the bacon lardons and sprinkle the dried herbs evenly over the top of the squash pieces.
   Look for Squash layered uniformly over the bacon.
   Tip Ensure the squash pieces are roughly the same size for even cooking.

The squash should be scattered evenly over the bacon, creating a uniform depth within the cooker.

The dried herbs should be distributed across the top, ensuring a consistent flavor profile throughout the dish. The ingredients should look organized and ready for the addition of the liquid.

Final assembly and cooking

3. 3Final assembly and cooking
   Pour the heavy cream over the squash and herbs. Cover the slow cooker and cook on low for 4 hours until the squash is tender and the cream has thickened into a rich sauce.
   Look for Squash is fork-tender and cream is glossy and thickened.
   Tip Let the dish rest for a few minutes before serving to allow the sauce to coat the squash perfectly.

The cream should be poured steadily over the squash, coating it without overflowing the insert. Once covered, the slow cooker should maintain a steady, gentle heat. At the end of the phase, the squash will be soft, and the sauce will have thickened significantly.

Common mistakes

Avoid cutting the squash into uneven or overly large chunks, as this will result in some pieces being undercooked while others become mushy. Do not stir the ingredients during the cooking process, as this can break down the squash pieces before they are fully tender.

Ensure the slow cooker lid remains securely in place throughout the duration of the cooking time to maintain the necessary temperature and moisture levels. Finally, avoid using dairy products with insufficient fat content, as they lack the necessary structure to thicken properly.

How to tell it’s done

The gratin is done when the red kuri squash is completely tender and can be easily pierced with a fork or knife without any resistance. The heavy cream should have reduced slightly and thickened into a glossy, creamy consistency that coats the back of a spoon.

The bacon lardons should be cooked through and tender, having released their savory fat into the cream mixture. The entire dish should appear bubbling and fragrant when the lid is removed.