Pour heavy cream over raw baby potatoes, together with 3 ingredients, into slow cooker for a comforting side dish that I make without even thinking.

Here’s a simple, comforting slow-cooker recipe for baby potatoes with heavy cream — perfect as an easy side dish:

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Creamy Slow-Cooked Baby Potatoes

Ingredients

• 1–1.5 lbs baby potatoes, washed and halved if large

• 1 cup heavy cream

• 3 simple seasonings:

  1. Salt & pepper – to taste

  2. Garlic powder – 1 tsp (or 2–3 minced cloves for fresh flavor)

  3. Fresh or dried herbs – such as rosemary, thyme, or parsley (1–2 tsp dried, or a few sprigs fresh)

Optional: ½ cup shredded cheese for extra creaminess

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Instructions

1. Place potatoes in slow cooker

   • Put raw baby potatoes in the crock. No need to parboil.

2. Add cream and seasonings

   • Pour heavy cream over the potatoes.

   • Sprinkle garlic powder, salt, pepper, and herbs on top.

3. Mix gently

   • Stir to coat the potatoes evenly.

4. Cook low and slow

   • Cover and cook on low for 4–5 hours or high for 2–3 hours, until potatoes are tender.

5. Optional finishing touch

   • Stir in shredded cheese in the last 15–20 minutes of cooking for a rich, creamy finish.

6. Serve warm

   • Spoon potatoes onto a serving dish with some of the cream sauce drizzled on top.

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💡 Tips

• You can swap herbs according to taste: dill, chives, or tarragon work beautifully.

• Add a touch of paprika or smoked paprika for extra depth of flavor.

• For a slightly lighter version, use half-and-half instead of full heavy cream.

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This is truly a “set it and forget it” side dish — creamy, comforting, and ready whenever you want without fuss.

If you want, I can also make a variation that adds crispy edges without pre-frying, so the slow-cooked potatoes stay creamy inside but have a little crunch on top.

Do you want me to show that variation?