Slow Cooker Crozet Pasta Gratin with Leeks and Beaufort Cheese Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, sauté the bacon and leeks in a pan until just starting to soften before adding them to the slow cooker. While the raw method works perfectly fine, this extra step caramelizes the leeks and renders the bacon fat, which adds another layer of complexity to the final sauce that develops as it cooks.

Consider adjusting the ratio of cream to broth depending on your preference for richness. A higher cream content will result in a thicker, more decadent sauce, while a higher proportion of broth will keep the dish slightly lighter.

Always ensure the liquid is well-seasoned with a pinch of salt and pepper before adding it to the cooker to ensure the pasta is flavorful throughout.

Variations

• Mushroom and Thyme: Add one cup of sliced cremini mushrooms and a teaspoon of fresh thyme leaves to the mix. The mushrooms provide an earthy flavor that pairs perfectly with the Beaufort cheese.
• Smoked Sausage: Replace the bacon with sliced smoked sausage. The smokiness of the sausage adds a robust depth to the dish, making it even heartier and more satisfying for a main course.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish cools to room temperature within 2 hours before refrigerating.

Freezer

Not recommended, as the cream-based sauce and pasta texture may degrade upon thawing and reheating.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce until heated through.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The gratin can be kept for up to three days, though the pasta will continue to absorb the sauce over time.

When storing, allow the dish to cool completely at room temperature for no more than two hours before placing it in the refrigerator to ensure food safety and quality.

This dish is excellent for making ahead of time. You can assemble the ingredients in the slow cooker bowl, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready to eat, simply place the bowl into the base and start the cooking cycle. Note that you may need to add an extra 15 to 20 minutes to the total cooking time if starting from a cold state.

Serving ideas

Serve the gratin directly from the slow cooker, or spoon it onto warmed plates for an elegant presentation. Because the dish is quite rich, it pairs beautifully with a simple, crisp green salad dressed with a bright vinaigrette.

The acidity of the greens cuts through the creaminess of the Beaufort cheese and the heartiness of the crozets, creating a balanced and satisfying dining experience.

If desired, garnish the finished plates with a sprinkle of fresh herbs like chives or parsley to add a pop of color and freshness. The contrast between the vibrant green herbs and the golden-brown cheese crust makes for a visually appealing plate. Serve immediately while the cheese is still warm and molten for the best texture and flavor profile.

Frequently asked questions

Recipe card

Slow Cooker Crozet Pasta Gratin with Leeks and Beaufort Cheese

Prep 15 minCook 3 hRest 5 minTotal 3 h 20 minServes 4

Ingredients

• 6 oz bacon, sliced into strips
• 2 large leeks, cleaned and sliced
• 8 oz crozet pasta
• 1 1/2 cups cream and chicken broth mixture
• 1 cup grated Beaufort cheese

Instructions

1. Place the sliced bacon strips into the base of the slow cooker. Add the cleaned and sliced leeks on top of the bacon. Scatter the dry crozet pasta evenly over the leeks.
2. Pour the cream and chicken broth mixture over the pasta and leeks. Top the entire mixture with the grated Beaufort cheese, ensuring it covers the pasta to create a golden crust as it melts.
3. Cover and cook on low for three hours until the pasta is tender and the cheese is bubbly and golden brown. Let the gratin rest for five minutes before serving on a plate.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

42 g

Fat

26 g

Fiber

3 g

Sugar

4 g

Sodium

750 mg

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