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Slow Cooker Creamy Baby Potatoes
These creamy slow cooker baby potatoes are the perfect comfort food for busy weeknights or family gatherings. Tender baby potatoes are slowly cooked in rich evaporated milk with simple seasonings, creating a hearty and flavorful side dish that pairs beautifully with almost any main course.
Ingredients
3 lbs (1.5 kg) baby potatoes, washed
1 can (12 oz / 354 ml) evaporated milk
1 small onion, thinly sliced
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
2 tbsp butter, melted
Instructions
Lightly grease the slow cooker with butter or cooking spray.
Place half of the baby potatoes in the bottom of the slow cooker.
Top with half of the sliced onion, half of the cheese, and a sprinkle of salt and pepper.
Repeat the layers with the remaining potatoes, onion, cheese, and seasonings.
Pour the evaporated milk evenly over the top.
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Drizzle with melted butter.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Let the dish rest for about 10 minutes before serving to allow the creamy sauce to thicken.
Tips
Add cooked bacon pieces for extra flavor.
Stir in a little garlic powder or dried thyme for a delicious twist.
For an even richer dish, sprinkle extra cheese over the potatoes during the last 20 minutes of cooking.
Creamy, cheesy, and incredibly satisfying, these slow cooker baby potatoes are a simple recipe that always disappears fast at the dinner table!
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