From above, a shallow bowl filled with golden potato rounds, creamy white beans, and pale green leeks in a glossy ivory sauce, topped with vivid parsley-lemon relish, fennel fronds, cracked pepper, and a delicate drizzle of olive oil.

Slow Cooker Potatoes with Leeks, Fennel & White Beans in Mustard Cream

Name: Slow Cooker Potatoes with Leeks, Fennel & White Beans in Mustard Cream
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 lb waxy or Yukon Gold potatoes cut into 1/2-inch rounds; 1 large leek halved lengthwise, washed well, and sliced; 1 small fennel bulb thinly sliced, fronds reserved; 1 (14 oz) can cannellini beans drained and rinsed; 3 cloves garlic cloves thinly sliced; 1 small shallot finely chopped; 1 1/4 cups vegetable stock; 1/3 cup heavy cream; 1 1/2 tbsp Dijon mustard; 1 lemon zest finely grated and 1 tbsp juice; 1/4 cup fresh parsley finely chopped; 4 sprigs fresh thyme sprigs; 1 bay leaf; 1 1/2 oz Gruyere cheese finely grated; 1 1/2 tbsp, plus extra for finishing olive oil; 1 tbsp unsalted butter; 1 tsp, plus more to taste kosher salt; 1/2 tsp, plus more for finishing black pepper

Elegant French-style potato stew with bright herb finish.

Category Main Course

Prep 20 minutes

Cook 300 minutes

Style French

Technique Slow Cooking

Diet Friendly Vegetarian

Daily recipe · June 23, 2026

A little about this dish

This cozy French-inspired slow cooker dish leans into rainy-day comfort without feeling heavy or obvious. Tender potatoes simmer with leeks, fennel, white beans, Dijon, herbs, and a splash of cream for a silky, rustic stew that feels both elegant and deeply satisfying. A final spoonful of lemon-parsley relish brightens everything and makes the bowl look stunning.

Ingredients (for 2)

Waxy or yukon gold potatoes — 1 lb — cut into 1/2-inch rounds
Large leek — 1 — halved lengthwise, washed well, and sliced
Small fennel bulb — 1 — thinly sliced, fronds reserved
Cannellini beans — 1 (14 oz) can — drained and rinsed
Garlic cloves — 3 cloves — thinly sliced
Small shallot — 1 — finely chopped
Vegetable stock — 1 1/4 cups
Heavy cream — 1/3 cup
Dijon mustard — 1 1/2 tbsp
Lemon — 1 — zest finely grated and 1 tbsp juice
Fresh parsley — 1/4 cup — finely chopped
Fresh thyme sprigs — 4 sprigs
Bay leaf — 1
Gruyere cheese — 1 1/2 oz — finely grated
Olive oil — 1 1/2 tbsp, plus extra for finishing
Unsalted butter — 1 tbsp
Kosher salt — 1 tsp, plus more to taste
Black pepper — 1/2 tsp, plus more for finishing

Preparation

Step 1 — 🥔🫛🫕

Lightly grease the slow cooker insert. Add the potatoes, leek, fennel, cannellini beans, garlic, and shallot.
Step 2 — 🥣🥛🌿

Whisk together the vegetable stock, heavy cream, Dijon mustard, 1/2 teaspoon of the kosher salt, and the black pepper. Pour the mixture over the vegetables and beans.
Step 3 — 🧈🌱🫒

Tuck in the thyme sprigs and bay leaf. Dot the top with the unsalted butter and drizzle with the olive oil.
Step 4 — ⏲️🍲🥄

Cover and cook on low for 4 1/2 to 5 hours, until the potatoes are tender but still hold their shape.
Step 5 — 🧀🥄✨

Remove the thyme sprigs and bay leaf. Gently stir in half of the Gruyere cheese until it melts into the sauce.
Step 6 — 🍋🌿🥄

Mix the parsley, lemon zest, lemon juice, and a pinch of kosher salt in a small bowl. Reserve the fennel fronds for serving.
Step 7 — 🧂👅🔥

Taste and add more kosher salt and black pepper if needed. For a thicker stew, cook uncovered on high for 10 to 15 minutes.
Step 8 — 🍽️🧀🌿

Spoon into warm bowls. Top with the remaining Gruyere, the parsley-lemon relish, reserved fennel fronds, a little extra black pepper, and a light drizzle of olive oil.

A final fox tip

This dish takes cues from rustic French vegetable stews and mustard-cream sauces, but the fennel and lemony herb finish keep it fresh and a little unexpected. For extra richness, add a soft-poached egg on top just before serving. If you want a vegan version, swap the cream for oat cream, the butter for more olive oil, and skip the Gruyere.