Coat this 1 mixture over raw german buttercream potatoes into a slow cooker for a savory surprise you wont stop making

This slow cooker spring herb crème fraîche potato dish is all about letting one simple, fragrant mixture do the heavy lifting. Thinly sliced German Butterball (often called buttercream-style) potatoes are coated in a tangy, herb-flecked crème fraîche sauce, then tucked into the slow cooker to become silky and deeply savory. The combination of fresh parsley, delicate chervil, and mellow shallots gives it a French countryside feel, but the method is pure weeknight Midwest practicality: assemble, coat everything in one bowl, and walk away while the slow cooker works its magic.

Serve these potatoes as a side dish alongside simply roasted chicken, grilled salmon, or seared pork chops. The creamy, herb-forward sauce also pairs beautifully with spring vegetables like asparagus, green beans, or a crisp salad with a mustardy vinaigrette to balance the richness. They’re equally at home on a holiday buffet next to ham or turkey, or tucked into a casual weeknight spread with sautéed greens and a crusty baguette to soak up the extra sauce.

Servings: 6

3 pounds German Butterball (buttercream-style) potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch thick)

Lightly grease the bottom and sides of your slow cooker crock with the butter or oil to help prevent sticking and to make cleanup easier.

Prepare the potatoes by scrubbing them well and thinly slicing them into 1/8–1/4-inch rounds. There is no need to peel unless the skins are very rough; the skins add flavor and help the slices hold their shape.

In a medium mixing bowl, make the 1 mixture that will season everything: whisk together the crème fraîche and vegetable broth until smooth and pourable.

Stir the minced shallots, chopped parsley, chopped chervil, minced garlic (if using), kosher salt, and black pepper into the crème fraîche mixture until the herbs and shallots are evenly distributed. Taste a small spoonful and adjust the seasoning with a pinch more salt if needed; this mixture should be well seasoned because it will flavor all the potatoes.

Place the raw sliced German Butterball potatoes directly into the greased slow cooker crock. Spread them out gently with your hands so they are relatively even, but no need to layer them perfectly.

Pour the entire 1 mixture of crème fraîche, herbs, vegetable broth, and shallots over the raw potatoes in the slow cooker. Using clean hands or a large spoon, gently toss and turn the potato slices right in the crock so every slice is coated with the mixture, as if you’re dressing a salad. Make sure the sauce seeps between the slices and that no areas look dry.

Once the potatoes are evenly coated, smooth the top into an even layer and press down lightly so everything sits snugly in the crock. Cover the slow cooker with its lid.

Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a knife and the sauce is bubbling around the edges. Avoid lifting the lid too often, as that extends the cooking time.

When the potatoes are tender, taste a spoonful of the sauce and adjust seasoning with a bit more salt or pepper if needed. If you’d like a slightly thicker top, sprinkle the grated Parmesan or Gruyère over the surface, cover again, and let it sit on LOW or the warm setting for 10–15 minutes until the cheese melts.

Just before serving, scatter additional chopped parsley or chervil over the top for a fresh, green finish. Serve the potatoes hot, spooning some of the creamy herb sauce over each portion.

For a richer dish, replace 1/4 cup of the vegetable broth with heavy cream, which will give the sauce a slightly thicker, more gratin-like texture. If you can’t find German Butterball potatoes, use another waxy or all-purpose variety such as Yukon Gold; avoid very starchy russets, which tend to fall apart. To add more depth, sauté the shallots in a teaspoon of butter until soft before stirring them into the crème fraîche mixture. For a brighter, more springlike profile, fold in 1–2 tablespoons of chopped fresh tarragon or chives along with the parsley and chervil. If you prefer a lighter, tangier flavor, swap half of the crème fraîche for plain full-fat Greek yogurt (add it off the heat at the end and stir gently to prevent curdling). To turn this into a one-pot vegetarian main, layer in thin slices of par-cooked carrots or fennel between the potatoes and top with a handful of shredded cheese. Leftovers reheat well in a covered dish in a low oven with a splash of broth or milk to loosen the sauce.