🥔 Slow Cooker Potato and Onion Bake
A simple, comforting side dish with tender potatoes, sweet onions, and a creamy, cheesy finish.
Ingredients
1 kg (2.2 lb) potatoes, thinly sliced
2 medium onions, thinly sliced
2 tablespoons butter or olive oil
2 cloves garlic, minced
250 ml (1 cup) heavy cream or cooking cream
100 g (1 cup) grated cheddar or Gruyère
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
2 tablespoons grated Parmesan, optional
Method
Prepare the slow cooker: Lightly grease the inside with butter or oil.
Layer: Arrange a layer of potatoes in the bottom, followed by some onion, garlic, salt, pepper, and thyme. Repeat until everything is used.
Add the cream: Pour the cream evenly over the potatoes.
Cook: Cover and cook on LOW for about 4–5 hours, or until the potatoes are completely tender. Cooking time varies depending on how thinly the potatoes are sliced and the slow cooker.
Add cheese: Sprinkle the cheddar and Parmesan over the top during the final 20–30 minutes. Cover again until melted.
Rest: Turn off the slow cooker and let the dish sit uncovered for about 10 minutes before serving.
💡 For the best result
Slice the potatoes thinly and evenly so they cook at the same rate. Don’t add too much liquid—the potatoes release moisture as they cook.
For a more golden, browned top, transfer the finished bake to an oven-safe dish and place it under the broiler/grill for a few minutes, watching it carefully.
Optional: Add sliced mushrooms, cooked bacon, rosemary, or a little Dijon mustard for extra flavor.
