Pour this 1 mixture over raw quartered potatoes into a slow cooker for a cozy spring dinner that hits different every single time

Out here in the country, when spring is just starting to green up the fields but the evenings are still cool, I like a supper that feels cozy yet a little bit fresh. These slow cooker spring Gouda herb potatoes do exactly that. You start by whisking together one simple mixture—smoked Gouda, white wine, vegetable broth, fresh chervil, and plenty of minced garlic—then pour it straight over raw quartered potatoes in the slow cooker and let time do the rest. It reminds me of the church potlucks of my younger days, when someone would always show up with a cheesy potato dish, but this version has a lighter, springtime feel thanks to the herbs and wine. It’s the kind of recipe that tastes a little different every single time, depending on your wine, your herbs, and even your potatoes, and that’s part of the charm.

Serve these potatoes straight from the slow cooker while they’re still warm and saucy. They’re wonderful alongside baked or grilled chicken, pork chops, or a simple pan-fried fish. For a true Midwestern-style plate, add buttered green beans or peas and a crisp salad with a tangy vinaigrette to balance the richness of the cheese. A hunk of crusty bread is handy for soaking up the garlicky Gouda broth, and if you enjoy wine, pour a glass of the same dry white you used in the recipe to tie everything together.

Servings: 6

2 1/2 pounds La Ratte potatoes, scrubbed and quartered (or other small waxy potatoes)

3 cloves garlic, minced

2 tablespoons heavy cream or half-and-half (optional, for extra creaminess)

Lightly grease the inside of your slow cooker with olive oil or nonstick spray so the potatoes and cheese won’t stick too much.

Scrub the La Ratte potatoes well and pat them dry. Quarter each potato lengthwise so you have sturdy chunks that will hold their shape as they cook.

Place the raw quartered potatoes evenly in the bottom of the slow cooker, spreading them into a fairly even layer. This is the base that the mixture will soak into.

In a medium bowl or large measuring cup, whisk together the vegetable broth, dry white wine, melted butter, minced garlic, chopped fresh chervil, kosher salt, black pepper, and crushed red pepper flakes if using. Stir until the garlic and herbs are well distributed.

Add the shredded smoked Gouda to the bowl and gently stir. The cheese will not fully melt at this point, but you want it moistened and loosely combined with the liquid so it pours more easily.

Hold the bowl over the slow cooker and slowly pour this 1 mixture made with smoked Gouda, fresh chervil, white wine, vegetable broth, and minced garlic over the raw quartered potatoes, making sure to coat as many of the potatoes as you can. The scene should look like a cozy, cheesy broth cascading over the potatoes in the crock.

Cover the slow cooker with the lid. Cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the Gouda has melted into a fragrant, cheesy herb sauce.

Once the potatoes are tender, gently stir from the bottom with a large spoon to coat all the pieces in the Gouda herb mixture. If you’d like a creamier, slightly richer sauce, stir in the heavy cream or half-and-half now, then cover and let it warm through for another 10 to 15 minutes on LOW.

Taste and adjust the seasoning with a little more salt and pepper if needed. The saltiness can vary depending on your cheese and broth, so trust your taste buds here.

Spoon the potatoes and sauce into a serving bowl or serve straight from the slow cooker on the warm setting. Sprinkle with a little extra fresh chervil on top for a bright, spring-green touch and bring it to the table while the potatoes are still hot and comforting.

These potatoes welcome little changes, which is why they seem to hit a bit differently every time. If you can’t find La Ratte potatoes, any small waxy potato such as fingerlings, Yukon Golds, or red potatoes will work; just keep the pieces on the larger side so they don’t fall apart. For a slightly milder flavor, use a mix of smoked Gouda and plain Gouda or even a young cheddar. If wine isn’t your preference, replace the white wine with extra vegetable broth plus a teaspoon of lemon juice for brightness. Fresh chervil has a delicate, anise-kissed flavor, but if it’s hard to come by, try a mix of fresh parsley and a pinch of tarragon. You can tuck in a few thinly sliced green onions or leeks with the potatoes for more spring onion character, or stir in a handful of peas during the last 20 minutes of cooking for color and sweetness. For a heartier dish, layer a few pieces of browned sausage or diced ham under the potatoes before you pour the mixture on. Leftovers reheat gently in a covered dish in the oven or on the stovetop with a splash of broth or cream to loosen the sauce, making them just as comforting the next day.