3-Ingredient Slow Cooker Holiday Potatoes

This 3-ingredient slow cooker holiday potato dish is the kind of effortless comfort food that quickly becomes a repeat favorite.

Using unpeeled sliced russet potatoes gives a rustic texture and deeper flavor, while the slow cooker does all the work—freeing you up to focus on the rest of your meal.

The simple combination of potatoes, salted butter, and heavy cream transforms into something incredibly rich and luxurious. It’s a modern, no-fuss take on classic Midwestern holiday potatoes.

Serving Suggestions

These creamy potatoes pair beautifully with a variety of main dishes:

• Roasted turkey, ham, or beef for holiday meals
• Pan-seared chicken or pork chops for weeknight dinners
• Serve with green beans, Brussels sprouts, or a fresh salad to balance richness

For extra flavor at the table, offer:

• Chopped fresh herbs (parsley, chives, thyme)
• Melted butter
• Grated hard cheese

Recipe Details

Servings: 6

Ingredients

• 3 pounds russet potatoes, scrubbed and unpeeled, thinly sliced
• 1 cup heavy cream
• 6 tablespoons salted butter, plus more for greasing

Instructions

1. Lightly grease a 5–6 quart slow cooker with butter.
2. Wash and scrub potatoes thoroughly. Leave unpeeled, then slice into thin rounds (1/8–1/4 inch thick).
3. Layer the potatoes evenly in the slow cooker, slightly overlapping.
4. Pour the heavy cream evenly over the potatoes.
5. Dot the top with butter pieces.
6. Cover and cook:
   • HIGH for 3–4 hours, or
   • LOW for 6–7 hours
7. Potatoes are done when fork-tender and coated in a thick, glossy sauce.
8. Gently stir the top layer to coat with sauce without mashing.
9. Let rest on WARM for 10–15 minutes before serving.
10. Season with salt and pepper to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or slow cooker.

Variations & Tips

• Add fresh herbs like parsley, chives, or thyme for a bright finish.
• Stir in shredded cheddar or Gruyère during the last 20–30 minutes for a cheesy version.
• Swap half the cream with whole milk for a lighter dish.
• Cook with the lid slightly ajar for the last 20 minutes for browned edges.
• Add thinly sliced onions between layers for extra flavor.
• Finish with a squeeze of lemon juice to balance richness.
• Check early if your slow cooker runs hot to avoid overcooking.