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

Tips for success

To enhance the natural sweetness of the red kuri squash, you can roast the cubes in the oven for ten minutes before placing them in the slow cooker, which adds a subtle caramelized note.

However, if you are short on time, simply adding them raw as indicated in the steps will still yield a delicious result. The key is to keep the pieces uniform to ensure that everything cooks at the exact same pace, preventing any uneven textures in the final gratin.

If you prefer a slightly more intense flavor, you can lightly toast the nutmeg in a dry pan for a few seconds before adding it to the slow cooker. This releases the essential oils in the spice and makes the aroma much more pronounced in the final dish.

Always use fresh nutmeg if possible, as it provides a significantly deeper and more complex flavor profile compared to pre-ground nutmeg that has been sitting in your pantry for a long time.

Variations

• Herb-infused version: Add two sprigs of fresh thyme or a teaspoon of chopped fresh rosemary on top of the potatoes before adding the cheese to introduce a classic herbal aroma.
• Smoky version: Sprinkle a pinch of smoked paprika along with the nutmeg to add a subtle, savory depth that complements the sweetness of the squash perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat in the microwave or a low oven until warmed through and bubbly.

Store any leftovers in an airtight container to maintain freshness and prevent the absorption of other odors from the refrigerator. The gratin can be kept in the refrigerator for up to three days. When cooling the leftovers, ensure they come down to room temperature within two hours before placing them in the fridge to ensure food safety and maintain the best possible quality for your future meals.

You can prepare the vegetables and store them in the refrigerator in an airtight bag or container up to twenty-four hours before you plan to cook the dish. This saves significant time on the day you want to serve it. Simply layer them into the slow cooker, add the seasonings and cheese, and start the cooking process as directed. Avoid adding the cheese until you are ready to start the cooker to keep it fresh.

Serving ideas

Serve this dish warm, ideally directly from the slow cooker or scooped onto plates with a large serving spoon. Because it is quite rich, it pairs beautifully with a simple, crisp green salad dressed with a light vinaigrette to cut through the creaminess of the Reblochon.

A slice of crusty sourdough bread is also a perfect accompaniment for scooping up any remaining melted cheese and vegetable juices left on the plate after the main portion is finished.

For a more formal presentation, you can scoop portions into individual ramekins before serving, which helps maintain the heat and provides an elegant look. Garnish with a tiny pinch of fresh herbs, such as chives or parsley, if desired, to add a pop of color and a fresh finish to the plate.

Ensure that each serving includes a good portion of the melted cheese topping, as this is the highlight of the dish and provides the most flavor and texture.

Frequently asked questions

Recipe card

Slow Cooker Red Kuri Squash and Reblochon Gratin

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

Ingredients

• 1 lb red kuri squash, peeled, seeded, and diced
• 1 lb potatoes, peeled and diced
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 8 oz Reblochon cheese, sliced thick

Instructions

1. Place the peeled and diced red kuri squash into the bottom of the slow cooker insert. Add the diced potatoes on top of the squash, ensuring they are spread out relatively evenly to promote consistent cooking throughout the process.
2. Sprinkle the minced garlic and ground nutmeg over the potatoes. Arrange the thick slices of Reblochon cheese over the top of the mixture, covering as much surface area as possible to allow the cheese to melt into the vegetables.
3. Cover the slow cooker and cook on low for 4 hours, or until the squash and potatoes are tender when pierced with a fork. Once cooked, let the dish rest for 5 minutes before serving to allow the flavors to settle.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

12.5 g

Carbohydrates

28 g

Fat

18 g

Fiber

4.5 g

Sugar

3 g

Sodium

450 mg

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