Slow Cooker Creamy Herbed Fingerling Potatoes
Serves: 4
  • 1½ pounds fingerling potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon freeze dried parsely
  • ½ teaspoon crushed rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried dill
  • ¼ teaspoon pepper
  • ½ cup heavy cream
  • ½ cup shredded cheese (preferably white, I used sharp white cheddar)
  1. Wash potatoes and cut in half lengthwise (a few were much larger so I quartered them)
  2. Add to crock and toss with melted butter, herbs, salt and pepper
  3. Cover and cook on high for 2-4 hours or low for 5-8 (depends on size of potatoes)
  4. Add cream and cheese and stir to coat
  5. Return to high heat for 15-30 minutes until heated through and cheese is melted
I cooked these on high in my 3.5 quart slow cooker for 4 hours and other 15 minutes on high for the sauce.
Recipe by Slow Cooker Gourmet at