Slow Cooker Dauphiné Ravioli Gratin with Ham and Comté Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, toast the ground nutmeg in a dry pan for a few seconds before sprinkling it over the dish. This releases the essential oils and deepens the aroma. Additionally, if the cheese is not browning sufficiently, you may briefly place the slow cooker insert under a preheated broiler for 1 to 2 minutes, provided your insert is oven-safe and the handle is not plastic.

If you prefer a lighter texture, incorporate a small amount of finely chopped fresh herbs like chives or parsley just before serving. This adds a pop of color and a fresh, bright note that cuts through the richness of the cream and cheese. Always ensure the herbs are added after the cooking process to maintain their vibrant color and fresh taste, as they can lose their potency if cooked for too long.

Variations

• Vegetarian Version: Omit the ham and replace it with sautéed mushrooms or spinach for a hearty vegetarian alternative that maintains the rich, creamy profile of the original dish.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of cayenne pepper along with the nutmeg to introduce a subtle heat that cuts through the creaminess.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce may separate and the pasta texture will degrade upon thawing and reheating.

Reheat

Reheat gently in a microwave-safe dish or in a small saucepan over low heat, adding a tablespoon of water or cream to restore the sauce consistency.

Transfer any leftovers to an airtight container once they have cooled to room temperature. This prevents the formation of a skin on the sauce and keeps the ravioli from drying out.

Place the container in the coldest part of the refrigerator, away from the door, to maintain a consistent temperature. Properly stored, the gratin will remain fresh for up to three days, though it is best enjoyed within the first 48 hours for optimal texture.

You can prepare the layers of ham and ravioli in the slow cooker insert ahead of time and store them covered in the refrigerator for up to 4 hours before cooking. However, do not add the cream and cheese until you are ready to start the cooking process.

Adding the liquid too early can cause the ravioli to become soggy or break down before the cooking even begins, which will negatively affect the final texture of the dish.

Serving ideas

Serve the gratin directly from the slow cooker to keep it warm, or portion it onto individual plates. It pairs beautifully with a simple, crisp green salad dressed with a bright vinaigrette, which provides a refreshing contrast to the rich and creamy pasta.

A side of steamed green beans or roasted asparagus also complements the meal well, adding a crunch and freshness that balances the comforting nature of the gratin.

When plating, ensure each serving includes a good portion of the bubbling cheese crust from the top. If the sauce has thickened significantly during the rest, a small drizzle of warm cream or a splash of pasta water can be used to loosen it up before serving.

Provide extra freshly cracked black pepper on the side, allowing guests to season their individual portions to their personal preference for an added touch of spice.

Frequently asked questions

Recipe card

Slow Cooker Dauphiné Ravioli Gratin with Ham and Comté

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 8 oz diced ham
• 1 lb raw ravioli sheets
• 1/4 tsp ground nutmeg
• 1/2 tsp ground pepper
• 1 1/2 cups heavy cream
• 6 oz grated Comté cheese

Instructions

1. Place half of the diced ham into the bottom of the slow cooker. Arrange a layer of raw ravioli over the ham, followed by another layer of ham. Repeat the layering process until all ravioli and ham are used.
2. Sprinkle the ground nutmeg and ground pepper evenly over the top of the layered ingredients. Pour the heavy cream slowly and evenly over the mixture, ensuring it reaches the bottom layers to keep the pasta moist.
3. Top the dish with an even layer of grated Comté cheese. Cover the slow cooker and cook on low for 3 hours. Once the cheese is melted, golden, and bubbling, turn off the heat and allow the gratin to rest for 5 minutes before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

38 g

Fat

30 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

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