Ingredients

The following ingredients have 6 Servings
  • 2 pounds fingerling potatoes, rinsed, halved or quartered
  • 3/4 cup sharp cheddar cheese, grated
  • 2/3 cup heavy cream
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon rosemary, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1/2 teaspoon oregano
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Combine potatoes and herbs (parsley, rosemary, thyme, dill, oregano, salt and pepper) in slow cooker and pour in melted butter.
  • Toss everything together until evenly coated.
  • Cover slow cook and cook on high for 3-4 hours (or on low for 6-8), or until potatoes are cooked through.
  • Once potatoes are just fork tender, stir in heavy cream and grated cheese.
  • Cover and cook on high for another 20-30 minutes, or until cheese is melted and sauce is creamy.
  • Transfer to serving bowls and serve hot. Enjoy!