My coworker whispered this recipe to me like it was a secret and now I understand why. These are dangerously addictive!

A coworker whispered this slow cooker Boursin potato recipe to me like it was top-secret office gossip, and now I completely understand why. It’s one of those dangerously addictive side dishes that you keep “tasting” straight from the crock, telling yourself it’s just one more potato. With only four ingredients and almost zero hands-on work, you get tender, buttery baby potatoes coated in a velvety garlic-herb cheese sauce that tastes like you fussed for hours. This is very much a Midwest potluck-meets-weeknight-dinner kind of recipe: comforting, cozy, and almost too easy.

Serve these slow cooker Boursin potatoes with simple mains like roasted or grilled chicken, steak, pork chops, or baked salmon. They’re also perfect next to meatloaf, pot roast, or holiday ham. Add a crisp green salad or steamed green beans to balance the richness, and some crusty bread to swipe up any extra sauce. For a more casual night, pile the potatoes into bowls, top with shredded rotisserie chicken or leftover roast, and call it a cozy one-bowl dinner.

Servings: 6

2 1/2 pounds baby gold potatoes, halved if large

Rinse the baby potatoes and pat them dry. If any are larger than bite-size, cut them in half so they cook evenly.

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking.

Add the potatoes to the slow cooker in an even layer.

Crumble the Boursin cheese over the potatoes. Scatter the butter pieces on top.

Pour the heavy cream evenly over everything. Gently stir to coat the potatoes as much as possible without splashing.

Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours, until the potatoes are very tender when pierced with a fork.

Once the potatoes are tender, give everything a good but gentle stir. The Boursin, butter, and cream will come together into a thick, velvety garlic-herb sauce that clings to the potatoes.

Taste and add a pinch of salt and freshly ground black pepper if needed (Boursin is already seasoned, so you may not need much).

Switch the slow cooker to WARM and let the potatoes sit for 10 to 15 minutes if you want the sauce a bit thicker, stirring once or twice.

Serve the potatoes straight from the slow cooker, making sure to spoon plenty of the creamy herb sauce over each portion.

For extra flavor, stir in a handful of freshly chopped herbs like parsley or chives right before serving to mirror the green flecks in the sauce. You can swap the garlic and fine herbs Boursin for another flavor (like shallot and chive or herb and garlic light) if that’s what you have on hand. If you prefer a slightly lighter version, use half-and-half instead of heavy cream and add a splash more at the end if the sauce seems too thick. For a crispy finish, transfer the cooked potatoes and sauce to a baking dish, sprinkle with grated Parmesan, and broil for a few minutes until golden on top. To turn this into more of a meal, stir in cooked diced ham, shredded rotisserie chicken, or steamed broccoli at the end. Food safety tips: Keep the potatoes and dairy refrigerated until you’re ready to cook. Don’t leave the finished dish sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm); switch the slow cooker to WARM if you’re serving over time. Always reheat leftovers to at least 165°F and store them in a shallow, covered container in the refrigerator within 2 hours of cooking, using within 3 to 4 days.