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- 2 pounds baby potatoes, halved - 1 cup heavy cream - ¾ cup grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ½ teaspoon black pepper - 2 tablespoons butter, cut into small pieces - Fresh parsley, chopped (for garnish) You need fresh baby potatoes for a nice texture. Their small size cooks evenly and looks great on the plate. Heavy cream gives that smooth, rich flavor you want. For flavor, use fresh garlic—minced helps release its taste. Dried thyme and rosemary add a warm, earthy note. Salt and pepper enhance all the flavors. The butter melts into the dish, creating a dreamy sauce. Lastly, parsley adds freshness and color as a garnish. - For heavy cream, try coconut milk or cashew cream. - Instead of Parmesan, use Pecorino or a dairy-free cheese. - Swap thyme and rosemary for Italian seasoning or fresh herbs. These substitutions can help if you have dietary needs or preferences. Coconut milk gives a hint of sweetness, while cashew cream keeps it rich. Pecorino has a sharper taste than Parmesan, which can be nice. Fresh herbs like basil or oregano can brighten up the dish. - Slow cooker - Mixing bowl - Knife and cutting board Using a slow cooker makes this dish easy and hands-off. A mixing bowl is great for combining the creamy sauce. A sharp knife and cutting board make it safe and quick to prep the potatoes and garlic. This simple equipment helps keep the focus on creating delicious food. - First, wash 2 pounds of baby potatoes. - Halve each potato and place them in the slow cooker. - In a mixing bowl, combine 1 cup of heavy cream and 4 minced garlic cloves. - Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, ½ teaspoon of salt, and ½ teaspoon of black pepper. - Mix all ingredients well until smooth and creamy. - Pour the cream mixture over the halved potatoes in the slow cooker. - Sprinkle ¾ cup of grated Parmesan cheese evenly over the top. - Add 2 tablespoons of butter, cut into small pieces, on top of the mixture. - Cover the slow cooker with the lid, set it on low heat, and cook for about 4-5 hours. - Check for tenderness; the potatoes should be soft and creamy. - Once cooked, gently stir the potatoes to blend all the flavors. - Taste and adjust the seasoning if needed. - Garnish with fresh chopped parsley for a pop of color. To get creamy potatoes, pay attention to cooking time. Slow cookers can vary. If yours cooks fast, check the potatoes at 3 hours. For slow cookers that take longer, 5 hours may be best. The potatoes should be fork-tender. This ensures they soak up all the flavors. For the best texture, cut the baby potatoes in half. This allows the cream and seasonings to coat each piece. Combining heavy cream with the garlic and herbs adds richness. Make sure all potatoes are evenly coated. Stir gently before serving to mix the flavors without mashing them. A common error is overcrowding the slow cooker. If you pack too many potatoes, they will not cook evenly. Leave space for heat to circulate. This way, every potato gets tender and creamy. Another mistake is not seasoning enough. The cream and cheese provide flavor, but salt and pepper are key. Taste the mixture before cooking. Adjust the seasoning so each bite is full of flavor. Creamy garlic parmesan potatoes pair well with many dishes. They make a great side for roasted chicken or grilled steak. The rich flavors balance nicely with meats. For a fresh touch, serve them with a simple green salad. The crisp greens contrast with the creamy potatoes. You can also add steamed vegetables for a colorful plate. Enjoy these potatoes as a comforting side at any meal. {{image_2}} You can change the taste of your creamy garlic parmesan potatoes easily. Adding bacon or pancetta gives a nice, salty crunch. Just cook the bacon until crisp, chop it, and mix it in before serving. For a fresher taste, try adding spinach or kale. These greens add color and nutrition. Stir them in during the last hour of cooking for the best results. If you need gluten-free options, this recipe is already safe! Just check that your cheese and cream are gluten-free. For vegan adaptations, swap heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. This makes the dish creamy and plant-based. You can also change your dish with the seasons. In spring, add asparagus or peas for a vibrant touch. In fall, try sweet potatoes or butternut squash for a cozy flavor. For holiday-themed variations, mix in cranberries or pecans for a festive twist. These changes keep your creamy garlic parmesan potatoes exciting and fresh. To store leftovers, use airtight containers. Glass or plastic work well. Let the potatoes cool before sealing. This helps keep them fresh longer. Place the containers in the fridge. They should stay good for about three days. Freezing creamy potatoes is easy. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible. This prevents freezer burn. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the microwave or on the stove until hot. In the fridge, cooked creamy garlic parmesan potatoes last for three days. If you see any mold or off smells, it’s best to throw them away. Always check for signs of spoilage before enjoying your leftovers. Yes, you can use other potatoes. The best choices are Yukon Gold or red potatoes. These types stay firm during cooking. They also absorb flavors well. Avoid using starchy potatoes like Russets. They may turn mushy in the slow cooker. To add heat, try these suggestions: - Add a pinch of red pepper flakes. - Mix in some diced jalapeños. - Use spicy garlic or herb blends. - Top with hot sauce before serving. These options will give your dish a warm kick. You can serve these potatoes with many dishes. Here are some great pairings: - Grilled chicken or steak for protein. - Roasted vegetables for a colorful side. - A simple salad for freshness. - Baked fish for a lighter option. These sides will create a balanced meal. You can create creamy garlic Parmesan potatoes easily with the right ingredients and tools. Remember to wash and cut the potatoes first. Use the suggested substitutions and tips to make it your own. Get creative with flavors or dietary needs. Store leftovers properly for later use. You can enjoy this dish with many meals. Follow these steps for a tasty side dish that everyone will love. Happy cooking!

Creamy Garlic Parmesan Potatoes Slow Cooker

Indulge in the creamy goodness of Garlic Parmesan Potatoes! This slow-cooker recipe combines tender baby potatoes with rich heavy cream, garlic, and savory Parmesan cheese for a delightful side dish that will impress your family and friends. Perfect for busy days, simply set it and forget it while the flavors meld together. Click through to discover this easy, mouthwatering recipe and elevate your meals effortlessly!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup heavy cream

¾ cup grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons butter, cut into small pieces

Fresh parsley, chopped (for garnish)

Instructions
 

Wash and halve the baby potatoes, placing them into the slow cooker.

    In a bowl, mix together the heavy cream, minced garlic, thyme, rosemary, salt, and black pepper.

      Pour the cream mixture over the potatoes in the slow cooker, ensuring they are evenly coated.

        Sprinkle the grated Parmesan cheese over the top, followed by evenly distributing the butter pieces.

          Cover the slow cooker with the lid and set it to low heat. Cook for about 4-5 hours until the potatoes are tender.

            Once cooked, stir gently to combine all the flavors. Adjust seasoning if necessary.

              Garnish with fresh chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 5 hours 15 minutes | Servings: 6