🥔 Slow Cooker Potato and Onion Bake
A comforting, budget-friendly side dish that requires very little hands-on time. Thinly sliced potatoes and onions cook slowly in a creamy, savory sauce until tender and golden around the edges.
Ingredients
- 2½–3 lb (1.1–1.4 kg) potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1 cup heavy cream or evaporated milk
- ½ cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper
- ¼ cup grated Parmesan, optional
Instructions
- Prepare the slow cooker: Lightly grease the inside with butter or cooking spray.
- Layer the vegetables: Arrange a layer of potatoes in the bottom, followed by some onion. Season with salt, pepper, garlic powder, and thyme. Repeat until everything is used.
- Add the cream: Pour the cream evenly over the potatoes. Dot the top with the remaining butter.
- Cook: Cover and cook on LOW for 5–6 hours, or until the potatoes are fork-tender. Avoid lifting the lid repeatedly, as this lets heat escape.
- Add cheese: Sprinkle cheddar and Parmesan over the top during the final 20–30 minutes. Cover again until melted.
- Rest and serve: Let the dish sit uncovered for about 10 minutes before serving so the sauce can thicken slightly.
Easy ways to make it your own
- Add cooked bacon or ham for a heartier version.
- Stir in sliced mushrooms or spinach.
- Use Gruyère, Monterey Jack, or mozzarella instead of cheddar.
- Add a pinch of smoked paprika for extra flavor.
Tip: Use potatoes that are similar in size and slice them evenly so they cook at the same rate. If your slow cooker tends to run cool, the potatoes may need additional cooking time.
This makes an excellent accompaniment to roast chicken, beef, pork, or grilled vegetables.
