Slow Cooker Potato and Onion Bake
A simple, comforting side dish made with tender potatoes, sweet onions, butter, and cheese.
Ingredients
2½ lb (1.1 kg) potatoes, thinly sliced
1 large onion, thinly sliced
3 tbsp butter, melted
1 tsp salt
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup heavy cream or milk
1 tsp garlic powder
1 tsp dried thyme
Instructions
Prepare the slow cooker: Lightly grease a 5–6-quart slow cooker.
Layer: Arrange a layer of potatoes in the bottom, followed by some onion. Sprinkle with a little salt, pepper, garlic powder, and thyme. Repeat until everything is used.
Add butter and cream: Drizzle the melted butter over the potatoes, then pour the cream evenly over the top.
Cook: Cover and cook on LOW for 5–6 hours, or until the potatoes are completely tender. Avoid lifting the lid repeatedly.
Add cheese: Sprinkle the cheddar over the top during the final 20–30 minutes. Cover again until melted.
Serve: Let it stand for about 5 minutes before serving.
For the best texture
Slice the potatoes thinly and as evenly as possible so they cook at the same rate. Don’t add too much liquid—the potatoes release moisture as they cook, and excessive liquid can make the dish soupy.
For extra browning, transfer the finished bake to an oven-safe dish and place it under the broiler for a few minutes, watching it closely.
