Slow Cooker Potato and Onion Bake
A simple, comforting side dish with tender potatoes, sweet onions, and a creamy, savory finish.
Ingredients
2 lb (900 g) potatoes, thinly sliced
2 medium onions, thinly sliced
3 tbsp butter, melted
1 cup (240 ml) heavy cream or evaporated milk
1 cup (100 g) shredded cheddar cheese
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Instructions
Prepare the slow cooker: Lightly grease the inside with butter or cooking spray.
Layer: Arrange half the potatoes in the bottom, followed by half the onions. Season lightly with salt, pepper, and garlic powder. Repeat with the remaining potatoes and onions.
Add cream: Pour the cream evenly over the layers, then drizzle with the melted butter.
Cook: Cover and cook on LOW for 5–6 hours, or until the potatoes are completely tender.
Add cheese: Sprinkle the cheddar over the top during the final 20–30 minutes. Cover again until melted.
Serve: Let it rest for about 5 minutes before serving.
Tip: Slice the potatoes as evenly and thinly as possible so they cook at the same rate.
