Slow Cooker Red Kuri Squash and Comté Gratin Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, consider lightly sautéing the bacon lardons in a separate pan until they are golden before adding them to the slow cooker. This extra step renders more of the fat, which adds a smoky depth to the entire dish. If you choose this method, be sure to drain excess fat if it seems too oily, though a little bacon fat is essential for the final flavor profile.

For a more rustic presentation, leave the skin on the red kuri squash if it is thin and tender. This adds color and texture to the gratin.

Always check the tenderness of the potatoes near the center of the slow cooker, as this is usually the last area to reach the desired level of softness. If needed, rotate the slow cooker insert slightly if your appliance has hot spots to ensure uniform cooking.

Variations

• Herb-Infused Gratin: Add two sprigs of fresh thyme or rosemary when layering the vegetables to introduce an aromatic, herbal note that pairs perfectly with the sweetness of the squash.
• Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of cayenne pepper along with the spices to add a subtle heat that cuts through the richness of the cream.

Storage and make-ahead

Fridge

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

Freezer

Freezing is not recommended as the cream sauce and cooked potatoes may change texture significantly upon thawing.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through.

Transfer any leftovers to an airtight container once they have cooled to room temperature. This helps maintain the texture of the vegetables and prevents the cream sauce from separating or absorbing other odors from the refrigerator. Keep the container in the coldest part of the fridge for up to three days. When reheating, use a gentle heat source to avoid curdling the cream sauce.

The vegetables can be prepared and sliced up to 24 hours in advance and stored in the refrigerator in a sealed bag or container. However, do not combine the ingredients in the slow cooker until you are ready to start the cooking process.

Assembling too early can cause the potatoes to oxidize and the cream to potentially spoil if left at room temperature for too long before the appliance is turned on.

Serving ideas

Serve this gratin hot directly from the slow cooker or transfer it to a warmed serving dish for an elegant presentation. It pairs exceptionally well with roasted poultry or a simple pan-seared steak.

The richness of the dish makes it a substantial side, so consider serving it alongside a crisp, acidic salad dressed with a sharp vinaigrette to balance the creamy, starchy components of the gratin.

When plating, use a large spoon to ensure each serving includes a good portion of the bacon, squash, and potatoes, along with plenty of the creamy sauce from the bottom of the cooker.

Garnish with a small amount of freshly cracked black pepper or a pinch of fresh herbs like thyme or parsley to add a bright, fresh note that complements the earthy tones of the squash and the nuttiness of the Comté.

Frequently asked questions

Recipe card

Slow Cooker Red Kuri Squash and Comté Gratin

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 6 oz bacon lardons
• 1 lb red kuri squash, diced
• 1 lb potatoes, sliced
• 2 cloves garlic, minced
• 1 tsp spices
• 1 cup heavy cream
• 4 oz Comté cheese, grated

Instructions

1. Place the bacon lardons at the bottom of the slow cooker basin to ensure they render their fat while cooking. Layer the diced red kuri squash and sliced potatoes evenly over the bacon to build the structure of the gratin.
2. Sprinkle the minced garlic and spices over the vegetable layer. Pour the heavy cream evenly over the contents, ensuring it reaches the bottom layers to help braise the potatoes and squash effectively during the slow cooking cycle.
3. Cover the slow cooker and cook on low for 4 hours. Once the vegetables are tender, sprinkle the grated Comté cheese over the top and cover for an additional 10 minutes until the cheese is melted and bubbly.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

28 g

Fat

24 g

Fiber

4.5 g

Sugar

3.5 g

Sodium

450 mg

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