Spoon this 1 mixture over raw cubed potatoes into a slow cooker for a weeknight meal that is absolutely addicting

This is the kind of weeknight dish I lean on when the fields are just starting to turn green and the first good bunches of flat-leaf parsley show up at the little grocery in town. These slow cooker spring parsley cream potatoes taste like scalloped potatoes met a fresh herb garden, with a silky sauce built from parsley purée, double cream, a splash of white vermouth, bright lemon, and sweet roasted shallots. The beauty is in the simplicity: you stir together one green, fragrant mixture, spoon it over raw cubed potatoes in the slow cooker, and let time do the rest. It reminds me of the church suppers of my childhood here in the Midwest, only with a little extra spring brightness and a lot less fuss.

Serve these parsley cream potatoes straight from the slow cooker, scooped into warm bowls or onto plates alongside simple roasted chicken, grilled pork chops, or pan-fried sausages. A crisp green salad with a sharp vinaigrette or some steamed green beans helps balance the richness. They’re also lovely as a meatless main with a fried or poached egg on top and a slice of crusty bread to catch the extra sauce.

Servings: 6

2 1/2 pounds Bintje potatoes, peeled and cut into 3/4-inch cubes

4 medium shallots, peeled and halved lengthwise

1/2 teaspoon freshly ground black pepper

Roast the shallots: Preheat your oven to 400°F (200°C). Place the peeled, halved shallots on a small baking sheet, drizzle with the olive oil, and toss to coat. Spread them out cut-side down and roast for 18–22 minutes, or until they are soft, lightly browned at the edges, and sweet-smelling. Let them cool for a few minutes.

Prepare the potatoes: While the shallots roast, peel the Bintje potatoes and cut them into 3/4-inch cubes. Place the raw cubed potatoes directly into the insert of your slow cooker, spreading them into an even layer. This is the bed that will catch that one luscious green mixture.

Make the parsley cream mixture: In a blender or food processor, combine the roasted shallots (along with any oil from the pan), flat-leaf parsley leaves, double cream, white vermouth, lemon juice, broth, garlic, kosher salt, black pepper, and crushed red pepper flakes if using. Blend until the mixture is very smooth and a deep, creamy green. Taste and adjust seasoning with a pinch more salt or lemon if needed; it should be well seasoned and bright, since it will mellow as it cooks with the potatoes.

Spoon the 1 mixture over the potatoes: Standing over the slow cooker (this is the moment that looks just like the photo in my mind), carefully spoon this 1 parsley cream mixture all over the raw cubed potatoes, making sure to cover them as evenly as you can. Use the back of the spoon to gently nudge the sauce down between the cubes so everything gets a good coating.

Dot with butter and cover: Scatter the small pieces of butter evenly over the sauced potatoes. Put the lid on the slow cooker, making sure it fits snugly so the steam and cream stay where they belong.

Cook until tender: Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork and the sauce is thickened and bubbling around the edges. If you can, give the potatoes a gentle stir once or twice during cooking to redistribute the sauce, being careful not to mash them.

Finish and adjust: When the potatoes are done, taste a spoonful of the sauce and a piece of potato. Add a pinch more salt, pepper, or a squeeze of lemon if the flavor needs waking up. If the sauce seems a little thin, let the potatoes sit uncovered on WARM for 10–15 minutes to thicken slightly; if it seems too thick, splash in a tablespoon or two of broth or cream and stir gently.

Serve: Spoon the creamy parsley potatoes into a serving bowl or straight from the slow cooker, sprinkling with extra chopped parsley if you like. Serve hot, with a big spoon so everyone can get plenty of that addictive green cream pooled around their potatoes.

For a cheesier version, stir in 1/2 to 1 cup of grated Gruyère, white cheddar, or Parmesan during the last 20–30 minutes of cooking, letting it melt into the parsley cream. If you can’t find Bintje potatoes, use another waxy or all-purpose variety like Yukon Gold; they hold their shape nicely and soak up the sauce. To lighten things a bit, replace up to half of the double cream with whole milk or half-and-half, understanding the sauce will be a touch thinner but still comforting. If you prefer to skip alcohol, substitute the white vermouth with an equal amount of extra broth plus 1 additional tablespoon of lemon juice for brightness. For extra spring flavor, blend in a handful of baby spinach or a few tender chives with the parsley. You can also turn this into more of a full meal by tucking in 1–1 1/2 cups of diced cooked ham or crumbled cooked bacon over the potatoes before spooning on the parsley cream. Leftovers reheat well in a covered dish in the oven at 325°F (165°C) with a splash of cream or broth, or gently in the microwave, and can be turned into a rustic hash by browning them in a skillet the next morning with a little butter and topping with eggs.