Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds fingerling potatoes
  • 2 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1 teaspoon freeze dried parsley
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheese ((preferably white, I used sharp white cheddar))

Instruction

  • Wash potatoes and cut in half lengthwise (a few were much larger so I quartered them)
  • Add to crock and toss with melted butter, herbs, salt and pepper
  • Cover and cook on high for 2-4 hours or low for 5-8 (depends on size of potatoes)
  • Add cream and cheese and stir to coat
  • Return to high heat for 15-30 minutes until heated through and cheese is melted