Creamy Garlic Parmesan Slow Cooker Potatoes

 Ingredients — Serves 6

Potatoes

• 3 lb (1.4 kg) Russet or Yukon Gold potatoes
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried Italian seasoning
• ½ tsp dried thyme

Creamy Parmesan Sauce

• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp cream cheese, softened
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp salt, or to taste

For Garnish

• 2 tbsp fresh parsley, finely chopped
• 2–3 tbsp extra Parmesan
• Freshly cracked black pepper

 Instructions

1. Prepare the potatoes: Wash the potatoes well and cut them into medium-sized chunks. You can leave the skin on for a rustic texture.
2. Make the garlic mixture: Combine melted butter, olive oil, minced garlic, salt, pepper, Italian seasoning and thyme.
3. Add potatoes: Place the potato chunks in a 4–6-quart slow cooker.
4. Pour the garlic-butter mixture over the potatoes and toss gently until evenly coated.
5. Make the creamy sauce: Whisk together heavy cream, cream cheese, Parmesan, garlic powder, salt and pepper.
6. Pour the creamy mixture over the potatoes.
7. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are easily pierced with a fork. Similar slow-cooker potato recipes use roughly 4–5 hours on low or 2–3 hours on high.
8. During the final 10–15 minutes, gently stir the potatoes so the creamy Parmesan sauce coats them.
9. Sprinkle with fresh parsley, extra Parmesan and black pepper.
10. Serve hot.

 Time

• Prep: 15 minutes
• Cook: 4–5 hours LOW / 2–3 hours HIGH
• Total: About 4½–5¼ hours
• Best texture: Potatoes should be completely fork-tender.

 Nutrition Estimate

Per serving, approximately:

• Calories: 350–400 kcal
• Carbohydrates: 45–50 g
• Protein: 9–11 g
• Fat: 17–20 g
• Fiber: 4–5 g
• Sodium: 400–550 mg

Actual nutrition varies with potato size, cream, butter and Parmesan amounts.

 Nut & Allergen Information

• Nuts: No nuts in the basic recipe.
• Dairy: Contains butter, heavy cream, cream cheese and Parmesan.
• Gluten: Naturally gluten-free if all packaged ingredients are certified gluten-free.
• Egg: None.
• Soy: None in the basic recipe, but check packaged Parmesan/cream cheese labels.
• Nut-free tip: If serving someone with a serious nut allergy, check all packaged ingredients for cross-contact warnings.

Q&A

Can I use baby potatoes?
Yes. Halve them if large; small potatoes can be left whole.

Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Heavy cream gives the richest result.

Can I make these without Parmesan?
Yes, but Parmesan provides much of the savory flavor. You can use another melting cheese if preferred.

Can I prepare them ahead?
Yes. Refrigerate leftovers promptly in a covered container and reheat thoroughly.

Can I add chicken?
Yes, but chicken needs to reach 165°F (74°C) internally before serving.