Description
This Crockpot Creamy Potato dish is the ultimate comfort food—slow-cooked potatoes in a velvety, herb-infused sauce with melted cheese and rich cream, perfect as a side or a cozy vegetarian main.
Ingredients
3-4 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
4-6 cloves garlic, minced
1 medium onion, finely chopped
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1-1½ cups shredded Cheddar or Parmesan cheese (optional)
Salt and black pepper, to taste
1 teaspoon dried thyme or oregano
2 tablespoons all-purpose flour or cornstarch
1/4 cup unsalted butter, cut into small pieces
Fresh parsley or chives, for garnish
A dash of paprika (optional)
Instructions
1. Peel and cut the potatoes into 1-inch cubes. Rinse under cold water to remove excess starch, then pat dry.
2. Finely chop the onion and mince the garlic.
3. Place the potatoes in the crockpot. Add the onion and garlic on top.
4. Pour in the broth. Season with salt, black pepper, and dried thyme or oregano. Stir gently.
5. Add butter in small pieces. Sprinkle flour or cornstarch evenly over the mixture. Stir lightly.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
7. In the last hour, check sauce consistency. If needed, stir in an additional tablespoon of flour or cornstarch mixed with cold water.
8. Once potatoes are tender, stir in heavy cream or half-and-half and shredded cheese. Mix until melted and smooth.
9. Adjust seasoning with salt and pepper to taste. Let heat through for 15-20 minutes on low.
10. Garnish with chopped parsley or chives before serving. Serve warm.
Notes
Use Yukon Gold potatoes for a naturally creamy texture; Russet for a firmer bite.
Ensure all dairy is at room temperature before adding to prevent curdling.
Rinsing the potato cubes removes excess starch and prevents gumminess.
Paprika adds a subtle smoky warmth—great for a flavor boost.
Serve with crusty bread to soak up the rich, cheesy sauce.