I like to call these 'Christmas Cream Clouds' because they melt in your mouth and bring holiday cheer with every bite!

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There's something so comforting about coming home to the smell of creamy garlic parmesan potatoes simmering away in the slow cooker. This dish is a lifesaver for busy weekdays when you want something hearty but don't have the time to hover over the stove. I first stumbled upon this recipe when I was trying to recreate a dish my grandmother used to make. It's become a staple in our house, especially during the colder months. The creamy, cheesy goodness combined with the tender potatoes makes it a family favorite.
These creamy garlic parmesan potatoes are incredibly versatile. They pair beautifully with a simple grilled chicken or a juicy steak. For a lighter meal, you can serve them alongside a fresh green salad or some steamed veggies. They're also a hit at potlucks and family gatherings, where they can easily complement a variety of main dishes.
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Slow Cooker Creamy Garlic Parmesan Potatoes
Servings: 6
Ingredients
2 pounds of baby potatoes, halved
1 cup heavy cream
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Directions
Place the halved baby potatoes in the slow cooker.
In a bowl, mix together the heavy cream, parmesan cheese, minced garlic, salt, and pepper.
Pour the cream mixture over the potatoes, ensuring they are evenly coated.
Cover the slow cooker and cook on low for 4-5 hours, or until the potatoes are tender.
Before serving, stir the potatoes to evenly distribute the sauce.
Garnish with fresh parsley if desired.
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Variations & Tips
For a lighter version, you can substitute half of the heavy cream with chicken broth. If you're a fan of spice, add a pinch of red pepper flakes to the cream mixture. You can also experiment with different cheeses like cheddar or Gruyère for a different flavor profile. If you don't have baby potatoes, regular potatoes cut into chunks work just as well.
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