ingredients
2 lb (900 g) baby potatoes, washed and halved
- 1 cup (240 ml) heavy whipping cream
- 3–4 cloves garlic, finely minced
- 1 cup frozen green peas
- 1 cup shredded Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp dried Italian seasoning
- ½ tsp dried parsley
- ½ tsp salt, or to taste
- ½ tsp black pepper
- ¼ cup (60 ml) chicken or vegetable broth
- 2 tbsp fresh parsley, chopped, for garnish
Method
1. Prepare the potatoes
Wash the baby potatoes thoroughly and cut larger potatoes in half so they cook evenly.
2. Add everything to the slow cooker
Place the potatoes in the slow cooker. Add minced garlic, Italian seasoning, salt, black pepper, butter and broth.
Pour the heavy cream over the potatoes and gently stir to distribute the ingredients.
3. Slow cook
Cover and cook on LOW for 4–5 hours, or until the potatoes are fork-tender.
Avoid cooking them much longer than necessary because the potatoes can become overly soft.
4. Add the peas
Add the frozen peas during the last 20–30 minutes of cooking. Stir gently and cover again.
5. Add Parmesan
Once the potatoes are tender, sprinkle in the Parmesan cheese and gently stir until the cheese melts into the creamy sauce.
If the sauce is too thick, add 1–2 tablespoons of warm broth or cream and stir.
6. Garnish and serve
Taste and adjust the salt and pepper. Sprinkle with fresh parsley and serve warm.
Nutrition Estimate
Per serving, approximately:
- Calories: 400–450
- Protein: 12–15 g
- Carbohydrates: 45–50 g
- Fat: 20–25 g
- Fiber: 5–6 g
Nutrition is an estimate and varies depending on the exact ingredients and serving size.
Nut & Allergen Information
Nuts: No nuts are included in the recipe.
Potential allergens:
- Milk/dairy: Heavy cream, butter and Parmesan contain dairy.
- Gluten: The listed ingredients are naturally gluten-free, but check packaged broth and seasonings for possible gluten-containing additives.
- Soy: Check packaged Parmesan, broth and seasonings if soy allergies are a concern.
For a completely nut-free meal, use ingredients labeled according to your allergy requirements and avoid cross-contamination.
Tips
- Use baby potatoes of similar size for even cooking.
- Fresh peas can be used instead of frozen peas.
- Add Parmesan at the end rather than at the beginning for a smoother sauce.
- For extra garlic flavor, use 4 cloves instead of 2.
- For a thicker sauce, let the dish sit uncovered for 5–10 minutes after cooking.
- Serve with grilled chicken, roasted vegetables or a fresh green salad.
Q&A
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Heavy cream gives the dish its rich, creamy texture.
Q: Can I use shredded cheddar instead of Parmesan?
A: Yes. Cheddar will give the potatoes a stronger, cheesier flavor.
Q: Can I prepare this ahead of time?
A: Yes. Refrigerate leftovers in an airtight container for up to 3 days and reheat thoroughly.
Q: Can I use large potatoes?
A: Yes. Cut them into evenly sized chunks so they cook at the same rate.
Q: Are there nuts in this recipe?
A: No, there are no nuts in the listed ingredients. Always check packaged products if someone has a serious nut allergy.