When it comes to comfort food, few dishes can rival the warmth and heartiness of Kentucky Crockpot Potatoes. This dish encapsulates the essence of Southern cooking, offering a delightful combination of tender potatoes, rich flavors, and a creamy texture that makes it perfect for family dinners or holiday gatherings.
Ingredients
Scale:
3 pounds of Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
4 cloves of garlic, minced
1/2 cup (1 stick) of unsalted butter, melted
1 cup chicken broth (or vegetable broth for a vegetarian option)
1 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
Fresh parsley for garnish (optional)
Instructions
Start by peeling the potatoes and cutting them into 1-inch cubes. Rinse the diced potatoes under cold water to remove excess starch.
In a large mixing bowl, add the diced potatoes, chopped onion, minced garlic, melted butter, chicken broth, heavy cream, shredded cheese, salt, pepper, paprika, and thyme. Mix well until all ingredients are evenly coated.
Pour the potato mixture into the slow cooker, spreading it evenly. Make sure to scrape the bowl to get all the delicious bits into the pot.
Cover the slow cooker with its lid and set it to low for 6 to 8 hours or high for 3 to 4 hours. Check for doneness at the 3-hour mark if using the high setting.
Once cooked, give the potatoes a gentle stir to combine the creamy sauce. Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
