Add the shredded Gruyère cheese, dry white wine, lemon juice, chopped fresh chervil, minced garlic, kosher salt, and black pepper to the bowl. Whisk or stir until the mixture is well combined; it will be fairly thick but pourable.
Pour this one combined mixture evenly over the raw quartered potatoes in the slow cooker, making sure as many potatoes as possible are coated or nestled into the sauce.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling and creamy.
Once cooked, gently stir the potatoes in the sauce to coat them fully, being careful not to break them up too much. Taste and adjust seasoning with additional salt and pepper if needed.
Sprinkle with a little extra fresh chervil just before serving for a bright, fresh finish. Serve the potatoes hot straight from the slow cooker, spooning plenty of the asparagus cream sauce over each portion.
Variations & Tips
For a slightly lighter version, use half-and-half instead of heavy cream and reduce the Gruyère to 3 ounces; the sauce will still be creamy but a bit less rich. If you can’t find cream of asparagus soup, cream of celery or cream of mushroom will work, though the asparagus flavor will be more subtle—stir in 1/2 cup blanched, chopped asparagus tips during the last 30 minutes of cooking to compensate. To make this vegetarian-friendly, choose a vegetable-based condensed soup and verify that your Gruyère is made with vegetarian rennet. For a deeper, nuttier flavor, swap in part Comté or Emmental for the Gruyère. If you enjoy a little texture, stir in 1/2 cup thawed frozen peas or finely sliced snap peas during the last 15 minutes of cooking for extra spring color and sweetness. You can also add protein by tucking in cooked, sliced chicken sausage or diced ham during the final hour of cooking so it warms through without overcooking. If your sauce seems too thin at the end, remove the lid and cook on HIGH for 15 to 20 minutes to reduce slightly; if it’s too thick, splash in a bit more wine or cream to loosen before serving.
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