Slow Cooker Potato and Fourme d’Ambert Gratin Tips, FAQ & printable recipe

Tips for success

For a more rustic presentation, leave the skins on your potatoes, provided they are scrubbed clean. This adds a nice textural contrast and earthy flavor.

If you choose this route, ensure the potatoes are thoroughly washed to remove any grit or soil before slicing.

If you find the sauce is too thin after the cooking time is complete, remove the lid for the final 30 minutes of cooking.

This allows some of the excess moisture to evaporate, concentrating the flavors and helping the cream sauce achieve a more velvety, spoonable consistency that clings to the potatoes.

Variations

• Herb-Infused Gratin: Add two sprigs of fresh thyme or a teaspoon of dried rosemary between the potato layers to introduce an aromatic, woody note that complements the blue cheese perfectly.
• Garlic-Forward Gratin: Rub the inside of the slow cooker insert with a halved clove of garlic before adding the bacon, or toss two minced garlic cloves with the potatoes for extra depth.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce may separate and the potatoes can become grainy upon thawing.

Reheat

Reheat portions in the microwave on medium power or in a preheated oven at 300°F (150°C) until warmed through, adding a splash of cream to restore consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the gratin has cooled completely at room temperature for no more than two hours before placing it in the fridge to maintain food safety and optimal texture.

You can prepare the potato and bacon layers in the slow cooker insert ahead of time, cover it, and keep it in the refrigerator for up to 24 hours. Add the cream and cheese just before you are ready to start the slow cooker to ensure the best results.

Serving ideas

Serve this gratin directly from the slow cooker for a casual family meal, or transfer it to a warmed ceramic serving dish for a more formal presentation.

It makes an excellent side dish for roast chicken, pork chops, or simple pan-seared steaks, as the creamy potatoes complement various proteins.

Garnish the serving dish with a few extra cracks of fresh black pepper or some finely chopped fresh chives to provide a pop of color and freshness.

The richness of the blue cheese and cream pairs beautifully with a side of steamed green beans or a bright, vinaigrette-dressed arugula salad.

Frequently asked questions

Recipe card

Slow Cooker Potato and Fourme d'Ambert Gratin

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

Ingredients

• 6 oz bacon lardons
• 2 lb potatoes, peeled and thinly sliced
• 1 tsp cracked black pepper
• 1 1/2 cups heavy cream
• 4 oz Fourme d'Ambert cheese, crumbled

Instructions

1. Place the bacon lardons at the bottom of the slow cooker insert to ensure they render their fat as the potatoes cook above them.
2. Layer the thinly sliced potatoes over the bacon. Sprinkle the cracked black pepper evenly over the surface of the potatoes to distribute the seasoning throughout the dish.
3. Pour the heavy cream over the potatoes. Scatter the crumbled Fourme d'Ambert cheese over the top. Cover and cook on low for 4 hours until the potatoes are tender and the internal temperature of the bacon reaches 160°F (71°C).

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

12.5 g

Carbohydrates

28 g

Fat

31 g

Fiber

3.5 g

Sugar

2.5 g

Sodium

450 mg

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