Slow Cooker Potato and Onion Bake

Ingredients

• 1.5 kg (about 3 lb) potatoes, thinly sliced
• 2 large onions, thinly sliced
• 3–4 cloves garlic, minced (optional)
• 3 tbsp butter or olive oil
• 1 cup (240 ml) cream or milk (or a mixture of both)
• 1 cup grated cheese (cheddar, mozzarella, or your choice)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried thyme or rosemary (optional)
• ½ tsp paprika (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the slow cooker: Lightly grease the inside with butter or oil.
2. Layer the vegetables: Add a layer of potatoes, then onions, repeating until all are used. Sprinkle garlic and seasonings between layers.
3. Add the cream mixture: Pour the cream or milk evenly over the potatoes.
4. Cook: Cover and cook on:
   • Low: 5–6 hours
   • High: 2.5–3.5 hours
     until the potatoes are tender.
5. Add cheese: Sprinkle cheese on top during the last 20–30 minutes and allow it to melt.
6. Serve: Garnish with parsley and serve warm.

Tips:

• Slice potatoes evenly so they cook at the same rate.
• For a richer version, add cooked bacon, mushrooms, or a layer of caramelized onions.
• Avoid lifting the lid often while cooking, as slow cookers lose heat quickly.