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
Cuisine: French
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 300 minutes

Style French

Technique Slow Cooking

Diet Friendly Vegetarian

Daily Recipe: June 23, 2026

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.

Additional

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.