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Ingredients:
- 1½ pounds fingerling potatoes
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon freeze-dried parsley
- ½ teaspoon crushed rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- ¼ teaspoon pepper
- ½ cup heavy cream
- ½ cup shredded cheese (preferably white, I used sharp white cheddar)
Directions:
Wash potatoes and cut in half lengthwise (a few were much larger so I quartered them)
Add to crock and toss with melted butter, herbs, salt, and pepper
Cover and cook on high for 2-4 hours or low for 5-8 (depends on the size of potatoes)
Add cream and cheese and stir to coat
Return to high heat for 15-30 minutes until heated through and cheese is melted
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