Cheesy potatoes in the slow cooker is an awesome option when feeding a crowd or if you need to juggle a few dishes at once. It’s a hearty side dish you can prepare ahead of time.
I’m not embarrassed to say if I know I’ve got a couple of busy nights ahead, leftovers sure come in handy in getting a meal on the table in a hurry. Dust off your slow cooker – we’re dressing up potatoes!
1kg baby potatoes
2 tbs olive oil
3 cloves garlic, minced
½ tsp oregano
½ tsp basil
¼ tsp dill
salt and pepper
¼ cup grated parmesan cheese
2 tbs finely chopped parsley
- Place your potatoes in the slow cooker. Cut in half any potatoes which are substantially larger than the others.
- To the potatoes, add the oil, butter, garlic, oregano, basil and dill and stir to combine.
- Season with salt and pepper. Cover with the lid and cook on high for 1½ hours to 2 hours. Cooking times will vary depending on the size of the potatoes and they may require longer to be cooked through.
- When tender, sprinkle with grated Parmesan cheese and finely chopped parsley. Stir and serve.
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