Creamy, cheesy, and incredibly comforting, these slow cooker Parmesan potatoes are the perfect hands-off side dish for family dinners, holidays, or busy weeknights. Thinly sliced russet potatoes slowly cook in a rich Parmesan cream sauce until perfectly tender and velvety.
Why You’ll Love This Recipe
- Easy dump-and-layer slow cooker recipe
- Ultra creamy texture with minimal ingredients
- Perfect for holidays or potlucks
- Budget-friendly comfort food
- Great alongside chicken, steak, pork, or ham
Ingredients
- 3 pounds russet potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch)
- 2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese, divided
- 1 1/2 teaspoons kosher salt, plus more to taste
Instructions
1. Prepare the Slow Cooker
Lightly grease a 5- to 6-quart slow cooker with butter or oil to prevent sticking.
2. Slice the Potatoes
Wash and dry the russet potatoes well. Leave the skins on for extra texture, or peel if preferred. Slice into thin, even rounds using a sharp knife or mandoline.
3. Make the Parmesan Cream
In a medium bowl, whisk together:
- Heavy cream
- 1 cup Parmesan cheese
- Kosher salt
Mix until smooth and fully combined.
4. Layer the Potatoes
Arrange one-third of the potato slices in the bottom of the slow cooker, overlapping slightly.
Drizzle one-third of the Parmesan cream mixture over the potatoes.
Repeat the layers two more times, finishing with potatoes on top.
Gently press the potatoes down to help them settle into the cream.
5. Slow Cook
Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until the potatoes are fork tender and the sauce is creamy and thickened.
Avoid opening the lid during cooking.
6. Add Final Cheese Layer
About 20–30 minutes before serving, sprinkle the remaining 1/2 cup Parmesan cheese over the top.
Cover again and continue cooking until melted and lightly golden.
7. Rest and Serve
Let the potatoes rest on WARM for 10–15 minutes before serving so the sauce thickens slightly.
Serve hot and enjoy.
Tips
- A mandoline slicer helps keep potato slices even for uniform cooking.
- For extra flavor, add minced garlic or black pepper to the cream mixture.
- If excess moisture collects on the lid, leave it slightly ajar during the final 10 minutes.
- Freshly grated Parmesan melts smoother than pre-shredded cheese.
Serving Suggestions
These creamy potatoes pair perfectly with:
- Roast chicken
- Pork chops
- Ham
- Meatloaf
- Grilled steak
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until hot and creamy again.
