Potatoes are the ingredient that just keep giving, whether it be in the form of mashed potatoes, French fries, potato pancakes, or hash browns…they’re just so versatile and so easy to make absolutely delicious! They’re a great accompaniment at breakfast, lunch or dinner, so it comes as no surprise, surely, that one of our new favorite side dishes is this creamy herbed potato recipe. Not only is it a dish that’s creamy and full of flavor, but it’s also a slow cooker dish, which means that it’s ridiculously easy to throw together and makes for super quick clean up – both of which are important meal factors after a long day of work and looking after people.
Apart from the fact that this dish is a breeze to make, it also tastes and feels so decadent and creamy without being too over the top in terms of ingredients. Lots of herbs make up the great flavor, then a healthy dose of cheese and heavy cream blend together to make the sauce that you won’t be able to get enough of. This dish falls into the side dish category, but trust us, it’s completely understandable if you get sidetracked by the potatoes’ tastiness and end up scooping a whole plateful onto your dish; we’ve all been that person before, so you’re not alone. Bottom line is: you need to try these potatoes – they’re crazy good!
Slow Cooker Herb Potatoes
- 2 pounds fingerling potatoes, rinsed, halved or quartered
- 3/4 cup sharp cheddar cheese, grated
- 2/3 cup heavy cream
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoon dried parsley
- 1 teaspoon rosemary, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1/2 teaspoon oregano
- kosher salt and freshly ground pepper, to taste
- Combine potatoes and herbs (parsley, rosemary, thyme, dill, oregano, salt and pepper) in slow cooker and pour in melted butter.
- Toss everything together until evenly coated.
- Cover slow cook and cook on high for 3-4 hours (or on low for 6-8), or until potatoes are cooked through.
- Once potatoes are just fork tender, stir in heavy cream and grated cheese.
- Cover and cook on high for another 20-30 minutes, or until cheese is melted and sauce is creamy.
- Transfer to serving bowls and serve hot. Enjoy!
Recipe adapted from Slow Cooker Gourmet