Name: Garlic Parmesan Potatoes
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 3 pounds baby potatoes (red or yellow), halved if large; ¾ cup heavy cream; ¾ cup freshly grated Parmesan cheese (divided); 5 garlic cloves, minced; 3 tablespoons unsalted butter, melted; 1 teaspoon Italian seasoning; ½ cup low-sodium chicken broth; 1 tablespoon olive oil (optional); Salt and pepper to taste; Fresh parsley, chopped (optional, for garnish)

Garlic Parmesan Potatoes in the Crockpot feature tender baby potatoes tossed in a creamy, garlicky sauce with nutty Parmesan. Slow-cooked to perfection, this savory side dish offers rich, comforting flavors—perfect for a cozy meal, filling your home with warm, irresistible aromas straight from your slow cooker.

Recipe Tips and Tricks

Potato Size: Use small baby potatoes—cook evenly; halve larger ones for consistent texture.
Garlic Prep: Mince garlic fresh—maximizes flavor; sauté briefly for a milder taste if preferred.

Cheese Melt: Add Parmesan in two stages—half during cooking, half at the end—for a smooth finish.
Creamy Coating: Toss potatoes in sauce before cooking—ensures every bite is flavorful; stir halfway if possible.
Crisp Option: Broil potatoes for 3-5 minutes after slow cooking—adds a golden top; optional but delicious.

Why You’ll Love This Recipe

You’re going to absolutely adore this Garlic Parmesan Potatoes Crockpot Recipe—it’s a savory, melt-in-your-mouth side dish that’ll make any meal feel extra special with almost no effort! Imagine the warm, inviting scent of baby potatoes slow-cooking in a creamy, garlicky sauce laced with nutty Parmesan, wafting through your home and promising a dish that’s pure comfort on a plate. You’ll love how this recipe takes simple potatoes and transforms them into a rich, flavorful masterpiece with the slow cooker—just toss everything in and let it work its magic while you go about your day. It’s perfect for those busy weeknights when you need a hassle-free side to pair with chicken or steak, or a cozy weekend when you want something warm and satisfying to round out your table. The potatoes come out so tender they practically melt, the garlic infuses every bite with its bold, aromatic goodness, and the Parmesan adds that cheesy, salty kick that makes it irresistible. Serve them straight from the crockpot, maybe with a sprinkle of fresh parsley or a little extra cheese, and watch them steal the show at dinner. The slow cooker makes it so easy, blending the flavors into something so delicious you’ll be amazed it took so little work to create such a crowd-pleaser. This isn’t just a side—it’s a Garlic Parmesan Potato dream that’ll have you savoring every creamy, garlicky bite and reaching for seconds before the bowl’s even empty!

Yield: Serves 8

Garlic Parmesan Potatoes

Tender potatoes in creamy garlic-Parmesan sauce, slow-cooked.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 15 minutes

Ingredients

3 pounds baby potatoes (red or yellow), halved if large

¾ cup heavy cream
¾ cup freshly grated Parmesan cheese (divided)
5 garlic cloves, minced

3 tablespoons unsalted butter, melted
1 teaspoon Italian seasoning
½ cup low-sodium chicken broth

1 tablespoon olive oil (optional)
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Hey there, let’s get these Garlic Parmesan Potatoes Crockpot Recipe going—it’s going to be a savory, cozy side dish you’ll love! First, grab your slow cooker and toss in those baby potatoes—red or yellow work great, and if any are bigger than a golf ball, just halve them so they cook evenly. In a bowl, whisk together the melted butter, heavy cream, chicken broth, minced garlic (fresh is key—smell that goodness!), Italian seasoning, and half the Parmesan cheese (about ⅓ cup). Add a pinch of salt and pepper—give it a quick taste if you want to tweak it—then pour this creamy, garlicky mix all over the potatoes. Drizzle in that optional tablespoon of olive oil for a little extra richness, then stir everything around so the potatoes are nicely coated. Pop the lid on, set your crockpot to low for 4-6 hours (or high for 2-3 if you’re in a rush), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most mouthwatering, garlicky aroma—pure comfort!
When the time’s up, lift the lid—the potatoes should be fork-tender and smelling amazing. Stir in the remaining Parmesan (about ½ cup)—watch it melt into that creamy sauce and cling to every potato. Taste one—add a bit more salt or pepper if it needs a lift. If you want a golden top, transfer the potatoes to a baking sheet and pop them under the broiler for 3-5 minutes—keep an eye on them, they’ll get that gorgeous cheesy crust fast!
Serve them up hot—spoon those creamy, garlicky potatoes into a big bowl or right onto plates, maybe sprinkle some fresh parsley on top for a pop of color. Pair them with roasted chicken, steak, or whatever you’re craving, and dig in! You’ve just made Garlic Parmesan Potatoes that are tender, rich, and oh-so-delicious—enjoy every savory bite!

Notes

Halve big potatoes—keeps cooking even and tender!

Add cheese late—melts perfectly for that creamy finish.
Leftovers reheat well—add a splash of cream to revive the sauce!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 332Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 45mgSodium 235mgCarbohydrates 39gFiber 4gSugar 3gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Baby Potatoes: Small red or yellow (2-3 pounds)—tender and waxy; Yukon Gold works if halved.

Heavy Cream: Full-fat cream (¾ cup)—creamy base; half-and-half lightens it but may need thickening.
Parmesan Cheese: Freshly grated (¾ cup)—melts smoothly for nutty flavor; pre-shredded may clump.
Garlic: Fresh minced garlic (4-5 cloves)—bold and aromatic; adjust to taste.

Butter: Unsalted butter (3 tablespoons)—richness and silkiness; melted for even coating.
Italian Seasoning: Blend of oregano, basil, thyme (1 teaspoon)—subtle herb note; optional but classic.
Salt and Pepper: To taste—enhances all flavors; adjust at the end.

Chicken Broth: Low-sodium broth (½ cup)—keeps potatoes moist; veggie broth substitutes.
Olive Oil: Extra drizzle (1 tablespoon)—adds a fruity note; optional for richness.
Parsley: Fresh chopped (optional)—garnish for color and freshness.

Variations and Substitutions

Potato Swap: Use fingerling or russet—fingerling for variety, russet for starchier texture (cube them).
Cream Options: Use half-and-half or milk—half-and-half for lighter richness, milk may need cornstarch.
Cheese Variations: Mix in cheddar or Asiago—cheddar for sharpness, Asiago for nutty depth.

Veggie Additions: Add onions or mushrooms—toss in with potatoes for extra flavor and texture.
Spice Boost: Stir in red pepper flakes or paprika—flakes for heat, paprika for smoky warmth.
Low-Carb Option: Swap potatoes for cauliflower florets—keeps the creamy, garlicky vibe.

Gluten-Free: Naturally gluten-free—just ensure broth and seasonings are gluten-free.
Herb Twist: Use fresh rosemary or thyme—stir in at the end for earthy freshness.
Bacon Boost: Add cooked bacon crumbles—stir in at the end for savory crunch.

Light Version: Reduce cream, increase broth—still creamy but less heavy.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of cream.
Freezer: Freeze in a freezer-safe container for up to 2 months—thaw overnight in the fridge; texture may soften.