Ingredients
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2 lb (900 g) baby potatoes, washed and halved if large
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1 cup (150 g) green peas, fresh or frozen
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1 cup (240 ml) heavy cream
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1 cup (100 g) freshly shredded Parmesan cheese
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4 garlic cloves, minced
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2 tablespoons butter
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½ cup (120 ml) low-sodium vegetable broth
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½ teaspoon salt, or to taste
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the potatoes
Wash the baby potatoes thoroughly. Leave small potatoes whole and cut larger ones in half for even cooking. Lightly grease the inside of the slow cooker with butter.
Step 2: Add the seasonings
Place the potatoes in the slow cooker. Add the minced garlic, remaining butter, vegetable broth, salt, black pepper, and Italian seasoning. Toss gently to coat the potatoes.
Step 3: Add the cream and Parmesan
Pour in the heavy cream and add about three-quarters of the Parmesan cheese. Stir gently to distribute the ingredients.
Step 4: Slow-cook the potatoes
Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, depending on the size of the potatoes and your slow cooker. The potatoes should be fork-tender.
Step 5: Add the peas
Stir in the green peas during the final 20–30 minutes of cooking. Cover and continue cooking until the peas are heated through.
Step 6: Make the sauce creamy
Stir in the remaining Parmesan cheese. If the sauce is too thin, leave the lid slightly ajar for the final 10–15 minutes, monitoring closely. Avoid prolonged cooking after adding the cheese, as the sauce may separate.
Step 7: Garnish and serve
Sprinkle with fresh chopped parsley and serve warm as a comforting side dish.
Nutrition Information
Estimated per serving, based on 6 servings.
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Calories: 350–430
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Protein: 10–13 g
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Carbohydrates: 30–38 g
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Fat: 22–29 g
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Fiber: 4–6 g
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Sodium: Varies depending on the broth, cheese, and added salt
Nut and Allergen Information
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Peanuts: None required.
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Tree nuts: None required.
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Dairy: Contains heavy cream, butter, and Parmesan cheese.
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Gluten: Check the labels of the vegetable broth and Italian seasoning.
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Allergy note: Check all ingredient labels and prevent cross-contact when preparing food for someone with allergies.
Tips for the Best Results
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Cut potatoes into similar-sized pieces so they cook evenly.
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Use freshly shredded Parmesan for a smoother sauce.
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Add frozen peas directly to the slow cooker without thawing.
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Avoid adding extra broth unless needed; potatoes release moisture during cooking.
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For extra flavor, add a pinch of paprika or a little extra garlic.
Storage and Reheating
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Refrigerator: Store in an airtight container within 2 hours of cooking and consume within 3–4 days.
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Reheating: Reheat until steaming hot throughout. Add a splash of milk or cream if the sauce becomes too thick.
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Freezing: Not recommended for the best texture because cream-based sauces may separate and potatoes can become grainy.
Serving suggestion: Serve alongside roasted chicken, grilled fish, baked vegetables, or a fresh green salad for a satisfying meal.