If using baby potatoes, halve or quarter them depending on their size. If using russet potatoes, peel and cut them into cubes. Place the potatoes in the bottom of the slow cooker.
Make the Garlic Parmesan Sauce:
In a medium bowl, combine the olive oil, minced garlic, grated Parmesan cheese, heavy cream, melted butter, dried thyme, dried parsley, salt, and pepper. Stir until everything is well mixed.
Coat the Potatoes:
Pour the garlic Parmesan sauce over the potatoes in the slow cooker. Toss the potatoes to ensure they are evenly coated in the sauce.
Cook the Potatoes:
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are tender and easily pierced with a fork. Stir occasionally during cooking if possible to ensure even distribution of the sauce.
Add Extra Cheese (Optional):
About 10 minutes before serving, sprinkle the shredded mozzarella cheese on top of the potatoes (if using). Cover and cook for an additional 10 minutes until the cheese melts and becomes bubbly.
Serve:
Garnish with freshly chopped parsley for a burst of color and extra flavor. Serve these creamy, cheesy potatoes as a side dish with your favorite main courses.
Serving and Storage Tips:
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