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- 2 pounds baby potatoes, halved - 1 cup heavy cream - ¾ cup grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ½ teaspoon black pepper - 2 tablespoons butter, cut into small pieces - Fresh parsley, chopped (for garnish) You need fresh baby potatoes for this dish. They stay firm and have great flavor. Heavy cream gives it a rich taste. Grated Parmesan cheese adds a salty, nutty kick. Minced garlic brings a bold aroma and taste. Dried thyme and rosemary add depth. Salt and pepper balance the flavors. Butter adds creaminess, while parsley makes it pretty. Each ingredient works together to create a delightful meal that comforts and satisfies. First, wash the baby potatoes well to remove dirt. This step is key for flavor. Once clean, cut each potato in half. Place the halved potatoes in your slow cooker. Make sure they fit snugly without overcrowding. In a medium bowl, combine one cup of heavy cream with four minced garlic cloves. Next, add one teaspoon of dried thyme and one teaspoon of dried rosemary. Sprinkle in half a teaspoon of salt and half a teaspoon of black pepper. Whisk this mixture until it is smooth and well-blended. Carefully pour your creamy sauce over the halved potatoes. Ensure you cover all the potatoes evenly. Next, sprinkle three-quarters of a cup of grated Parmesan cheese on top. Finally, add two tablespoons of butter, cut into small pieces, over the cheese. Put the lid on your slow cooker and set it to low heat. Cook the potatoes for about four to five hours. Check for doneness with a fork; they should be tender. When they are done, gently stir to mix the flavors. Taste and add more salt or pepper as needed. To boost the taste of your Creamy Garlic Parmesan Potatoes, consider adding herbs like basil or oregano. These will give your dish a fresh twist. You can also spice it up with a pinch of red pepper flakes for heat. If you want a creamier texture, mix in more heavy cream or even sour cream. This adds richness and depth to your potatoes. To avoid mushy potatoes, check them after four hours. If they’re fork-tender, they’re done! Cut your baby potatoes evenly so they cook at the same rate. Stir gently only at the end to keep them intact. This helps maintain their shape and texture. For a stunning presentation, serve the potatoes in a large bowl or individual ramekins. Top them with extra Parmesan and fresh parsley for color. Pair these creamy potatoes with grilled chicken or roasted vegetables. This complements the dish well and makes for a hearty meal. {{image_4}} If you want a dairy-free option, try using coconut cream or cashew cream. Both add creaminess without dairy. Coconut cream gives a slight sweetness, while cashew cream offers a rich texture. To make cashew cream, soak raw cashews in water for a few hours. Blend them with a little water until smooth. This will create a creamy base for your potatoes. You can switch up the cheese if you want. Instead of Parmesan, try using cheddar or Gruyère. Cheddar gives a sharper taste, while Gruyère adds a nutty flavor. Both melt well, adding a delicious twist to your dish. Feel free to mix different cheeses for extra flavor. Incorporating veggies can make this dish even better. Try adding broccoli or spinach for color and nutrition. Cut the broccoli into small florets and toss them in with the potatoes. For spinach, add it during the last hour of cooking. This will keep it vibrant and fresh. Mix and match your favorite vegetables to make it your own! To keep your creamy garlic Parmesan potatoes fresh, follow these tips: - Refrigeration: Allow the potatoes to cool before storing. This helps prevent condensation. - Containers: Use airtight containers to keep flavors locked in. Glass or BPA-free plastic works well. For reheating, you have a couple of easy options: - Microwave: Place the potatoes in a microwave-safe dish. Cover with a damp paper towel to keep moisture in. Heat for 1-2 minutes or until warm. - Slow Cooker: Add potatoes back to the slow cooker. Heat on low for about 30 minutes, stirring occasionally. If you want to freeze the dish, here's how: - Freezing: Let the potatoes cool completely. Transfer them to freezer-safe bags or containers. Remove as much air as possible. - Defrosting: When ready to use, take them out of the freezer. Place in the fridge overnight to thaw. Reheat as mentioned above. Yes, you can prepare these potatoes ahead of time. Here’s how: - Wash and halve the baby potatoes. - Mix the cream, garlic, herbs, salt, and pepper. - Combine the potatoes with the cream mixture in the slow cooker. - Cover and store in the fridge for up to 24 hours. - When ready, cook on low for 4 to 5 hours. This method saves time and lets the flavors blend nicely. You can add heat to your potatoes easily. Here are some ideas: - Mix in red pepper flakes to the cream mixture. - Add diced jalapeños for a fresh kick. - Use spicy cheese or add a dash of hot sauce. Start with a little spice, then taste and adjust to your liking. These creamy potatoes pair well with many dishes. Consider these options: - Grilled chicken or steak for protein. - Roasted vegetables for a healthy side. - A fresh salad to balance the meal. Serve them in a big bowl or individual ramekins for a nice touch. This blog post shared how to make Creamy Garlic Parmesan Potatoes. We discussed the ingredients needed, steps for preparation, and cooking tips. I also covered storage info and FAQs. Try adding extra herbs or vegetables for new flavors. Don't be afraid to experiment! These potatoes are versatile and easy to adapt. Enjoy them as a side dish at any meal. You’ll impress everyone with this simple yet delicious recipe.

Creamy Garlic Parmesan Potatoes Slow Cooker

Indulge in the rich flavors of creamy garlic Parmesan potatoes, a perfect side dish for any meal. This easy slow cooker recipe brings together tender baby potatoes, heavy cream, and a blend of garlic and herbs, topped with melty Parmesan cheese and butter. Ready in just over five hours, these dreamy potatoes are sure to impress at your next dinner. Click to explore this delicious recipe and elevate your mealtime!
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Ingredients
  

2 pounds baby potatoes, halved

1 cup heavy cream

¾ cup grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons butter, cut into small pieces

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by thoroughly washing the baby potatoes to remove any dirt. Cut them in half and place them inside your slow cooker, ensuring they are evenly distributed.

    In a medium mixing bowl, combine the heavy cream, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Whisk the mixture together until well blended.

      Carefully pour the seasoned cream mixture over the halved potatoes in the slow cooker, aiming for even coverage across all the potatoes.

        Generously sprinkle the grated Parmesan cheese over the top, ensuring an even layer. Follow this by evenly distributing the small pieces of butter on top of the cheese.

          Secure the lid on the slow cooker and set it to low heat. Allow the potatoes to simmer and cook for approximately 4 to 5 hours, or until they are fork-tender.

            When the cooking time is complete, gently stir the potatoes to integrate all the flavors, being mindful not to break them apart. Taste and adjust the seasoning with additional salt and pepper if needed.

              Before serving, sprinkle the creamy mixture with freshly chopped parsley for a beautiful and vibrant garnish.

                - Prep Time: 15 minutes | Total Time: 5 hours 15 minutes | Servings: 6

                  - Presentation Tips: Serve the creamy garlic Parmesan potatoes in a large serving bowl or individual ramekins for an elegant touch. Sprinkle some extra grated Parmesan cheese and fresh parsley on top for an eye-catching finish.