Looking for a comforting, hands-off side dish that practically cooks itself? These Slow Cooker Creamy Herbed Fingerling Potatoes are a dream come true for busy parents seeking a flavorful addition to any meal. With just 10 minutes of prep, your slow cooker takes over, turning Little Fingerlings™ into this tender, herb-infused side dish.​
Why You’ll Love It:
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Minimal Effort: No peeling required—just halve the potatoes, toss them with melted butter and dried herbs, and let the slow cooker work its magic.​
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Family-Friendly Flavors: The combination of parsley, rosemary, thyme, dill, and garlic powder creates a savory profile that appeals to both kids and adults.​
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Versatile Pairing: These creamy potatoes complement a variety of main dishes, from roasted chicken to grilled vegetables.​
Ingredient Swaps & Tips:
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Cheese Alternatives: If white cheddar isn’t on hand, feel free to substitute with mozzarella, gouda, or your family’s favorite cheese.​
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Dairy-Free Option: Use plant-based butter and cream alternatives to make this dish dairy-free.​
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Herb Variations: Customize the herb blend to your family’s taste—basil or oregano can be delightful additions.​
Serving Suggestions:
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Holiday Gatherings: This dish is an excellent addition to festive meals, offering a creamy, comforting side that guests will love.​
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Weeknight Dinners: Pair with a simple protein and steamed vegetables for a balanced, satisfying meal.​
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Potluck Favorite: Transport easily in the slow cooker and keep warm until serving time.​
Make-Ahead & Storage:
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Prep Ahead: Assemble all ingredients in the slow cooker insert the night before, refrigerate, and start cooking the next day.​
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Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to restore creaminess.​
Equipment
- Slow cooker
Ingredients
- 1.5 lbs Little Fingerlingsâ„¢
- 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
Instructions
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Step 1
Slice fingerling potatoes in half, lengthwise.
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Step 2
In a four-quart slow cooker, toss cut fingerling potatoes with melted butter.
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Step 3
Season potatoes with salt, parsley, rosemary, thyme, dill, garlic powder and black pepper. Stir.
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Step 4
Then cover and cook on low for four hours or high for two hours.
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Step 5
After cooking, stir in heavy cream and shredded cheese.
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Step 6
Cover and cook on high for an additional 15 minutes until warmed through and cheese is melted.