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Simple Parmesan Crockpot Potatoes

Creamy, cheesy potatoes cooked to perfection in a crockpot, perfect for pairing with main dishes or as a stand-alone side.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small potatoes, halved or quartered Use Yukon Gold or red potatoes for similar outcome.
  • 1/2 cup grated Parmesan cheese Substitute with vegan cheese for a vegan option.
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme Substitute with dried rosemary or Italian seasoning if needed.
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash the small potatoes thoroughly. Slice them in half or quarters depending on their size.
  2. In a large bowl, combine the halved potatoes, grated Parmesan cheese, olive oil, garlic powder, and dried thyme. Season with salt and pepper to your liking. Mix well until all the potatoes are evenly coated.
  3. Transfer the potato mixture to your crockpot. Spread it out as evenly as possible.
Cooking
  1. Cover the crockpot and set it to cook on low for about 6-8 hours or on high for about 3-4 hours.
  2. Check for doneness; they are done when fork-tender and golden brown around the edges.
Serving
  1. Once cooked, stir the potatoes before serving. Enjoy the cheesy, creamy goodness!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at low temperature.