I like to call these ‘Christmas Cream Clouds’ because they melt in your mouth and bring holiday cheer with every bite!

Place the halved baby potatoes in the slow cooker.

In a bowl, mix together the heavy cream, parmesan cheese, minced garlic, salt, and pepper.

Pour the cream mixture over the potatoes, ensuring they are evenly coated.

Cover the slow cooker and cook on low for 4-5 hours, or until the potatoes are tender.

Before serving, stir the potatoes to evenly distribute the sauce.

Garnish with fresh parsley if desired.

For a lighter version, you can substitute half of the heavy cream with chicken broth. If you’re a fan of spice, add a pinch of red pepper flakes to the cream mixture. You can also experiment with different cheeses like cheddar or Gruyère for a different flavor profile. If you don’t have baby potatoes, regular potatoes cut into chunks work just as well.