Crockpot Garlic Parmesan Accordion Potatoes Step-by-step instructions

Before you start

Before beginning, ensure that your potatoes are scrubbed clean and thoroughly dried. A sharp paring knife is essential for creating the thin, even slices needed for the accordion effect.

If you have a wooden spoon, place the potato inside the bowl of the spoon to act as a guide for your knife, which stops the blade from cutting completely through the potato. Have your garlic herb butter melted and ready to go, and ensure your slow cooker is clean and dry before you begin layering the ingredients.

Instructions

Prep and slicing

1. 1Prepare the potatoes
   Wash the baby Yukon potatoes thoroughly under cold running water. Using a sharp paring knife, make thin, parallel cuts across the top of each potato, being careful not to slice all the way through to the bottom. This accordion-style cutting technique creates thin fans that will allow the butter and herbs to penetrate deep into the potato flesh during the slow-cooking process.
   Look for The potatoes should remain intact at the base while having distinct, thin slices.
   Tip Place the potato between two wooden spoons while cutting to prevent the knife from slicing all the way through.

The potatoes should look like uniform fans. They should be clean, dry, and sliced thinly across the top, keeping the bottom intact so that they retain their shape during the cooking process.

Layering the pot

2. 2Layer the ingredients
   Place the prepared scored potatoes into the ceramic insert of a 6-quart slow cooker. Pour the melted garlic herb butter evenly over the potatoes, ensuring it seeps into the scored sections. Sprinkle the grated parmesan cheese and fresh rosemary over the top, coating every potato thoroughly. The butter and cheese will create a rich flavor base that develops as the potatoes cook.
   Look for The potatoes should be well-coated with the butter and herb mixture.
   Tip Use your hands or a spoon to gently toss the potatoes to ensure the butter reaches the bottom of the pot.

The potatoes should be arranged neatly in the slow cooker insert. The garlic butter should be drizzled evenly over every potato, with the parmesan and rosemary distributed to ensure consistent seasoning.

Cooking and finishing

3. 3Slow cook and serve
   Cover the slow cooker with the lid and set it to HIGH. Cook the potatoes for three hours. Once the time is up, check that the potatoes are tender and golden. Use a serving spoon to carefully transfer the potatoes to a platter, drizzling any remaining garlic herb butter and melted cheese from the bottom of the pot over the top before serving warm.
   Look for Potatoes should be fork-tender and the parmesan should be melted and slightly browned.
   Tip Do not lift the lid during the first two hours of cooking to ensure the heat remains consistent.

The potatoes should be fork-tender and glistening with the melted butter and cheese mixture. The kitchen should smell fragrant and savory, and the sauce at the bottom should be thick and golden.

Common mistakes

A common mistake is cutting the potatoes too deeply, which causes them to fall apart into individual slices rather than staying together as a single unit. Take your time with the initial prep to ensure the slices remain connected at the base.

Another mistake is overcrowding the slow cooker; make sure the potatoes are arranged in a single layer or just slightly overlapping so that the heat can circulate around each one. Finally, avoid using pre-grated cheese, as it does not melt properly and can leave a gritty texture in the butter sauce.

How to tell it’s done

The potatoes are done when they are fork-tender throughout, meaning a fork slides into the center of the potato with no resistance.

The edges of the accordion slices should be slightly browned and the cheese should be fully melted and integrated with the butter to form a rich, golden sauce at the bottom of the Crockpot.

Because this recipe does not involve meat, you do not need to worry about internal temperatures, but checking for tenderness is the best indicator of a successful, perfectly cooked side dish.