Fresh fingerling potatoes, delectably creamy sauce, fragrant herbs – and so easy to make too!
- Slow cooker
- 1.5 lbs Little Fingerlings™
- 3 Tbsp salted butter, melted
- 1 tsp salt
- 1 tsp parsley, dried
- 1/2 tsp rosemary, dried
- 1/2 tsp thyme, dried
- 1/2 tsp dill, dried
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1/2 cup white cheddar cheese, shredded
Slice fingerling potatoes in half, lengthwise.
In a four-quart slow cooker, toss cut fingerling potatoes with melted butter.
Season potatoes with salt, parsley, rosemary, thyme, dill, garlic powder and black pepper. Stir.
Then cover and cook on low for four hours or high for two hours.
After cooking, stir in heavy cream and shredded cheese.
Cover and cook on high for an additional 15 minutes until warmed through and cheese is melted.