Slow Cooker Potato and Onion Bake
Ingredients
- 2½ pounds potatoes, peeled or scrubbed and thinly sliced
- 2 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Prepare the potatoes and onions.
Wash and thinly slice the potatoes and onions, keeping the potato slices as similar in thickness as possible. - Make the sauce.
In a bowl, whisk together the melted butter, heavy cream, broth, garlic, salt, pepper, thyme, and paprika. - Layer everything.
Lightly grease the slow cooker. Add a layer of potatoes, followed by onions and a sprinkle of the cheeses. Continue layering until everything has been used. - Add the sauce.
Pour the butter and cream mixture evenly over the potatoes and onions. - Add the remaining cheese.
Sprinkle the remaining cheddar and mozzarella over the top. - Slow cook.
Cover and cook on LOW for 5–6 hours, or until the potatoes are tender when pierced with a fork. - Brown the cheese, if desired.
For a golden, bubbly top, transfer the cooked potatoes to an oven-safe dish and broil for a few minutes, watching carefully. - Rest and serve.
Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Helpful Tips
Slice the potatoes about ⅛ inch thick so they cook evenly. Avoid lifting the slow-cooker lid frequently because this allows heat to escape.
For extra flavor, use sharp cheddar, or add cooked bacon, mushrooms, or a little fresh thyme. If the finished dish has more liquid than you prefer, remove the lid during the final 20–30 minutes to allow some moisture to evaporate.
