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Potatoes in a light cream sauce with fresh dill on a white plate on a blue and white kitchen towel.

Creamy Dill Potatoes (Slow Cooker)

Anne Aslanides
Crock Pot Creamy Dill Potatoes are a simple, easy, and flavor-packed side you can make any day of the week!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 268 kcal

Ingredients
  

  • 1.5 lb baby red potatoes
  • ⅔ cup heavy cream
  • 1 tablespoon fresh dill
  • ½ tablespoon butter or cooking spray/oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon lemon zest optional, for garnish

Instructions
 

  • Grease the slow cooker insert with butter. Quarter smallest potatoes, and cut larger ones down to similar sized pieces.
  • Add potatoes, salt, and pepper to slow cooker, stirring well and arranging in a single layer or as close to one as possible.
  • Cover dish evenly with heavy cream, put lid on and cook on LOW for 3 hours. Chop fresh dill, discarding larger stem pieces.
  • Gently stir in dill, garnishing with extra dill and optionally lemon zest if desired.

Notes

Stovetop instructions: Add the cut potatoes, salt, pepper, and heavy cream to a saucepan over medium-high heat and cover. When the cream starts to boil, reduce the heat to low and stir occasionally until the potatoes are tender, about 30 minutes. Then, stir in the fresh dill and serve.

Nutrition

Calories: 268kcalCarbohydrates: 29gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 49mgSodium: 634mgPotassium: 821mgFiber: 3gSugar: 3gVitamin A: 650IUVitamin C: 15mgCalcium: 47mgIron: 1mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Slow Cooker
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