Easy Potato Bake. Getting lunch ready for tomorrow does not have to be hard! This potato bake is being made the night before so it is all set to go for Easter lunch. All you do is layer up some simple things in the slow cooker, let it cook while you rest, then pop it in a foil tray and save it for the next day. When lunchtime comes, just warm it up in the oven and it is ready to eat. Easy, yummy, and totally worth it!
Creamy, cheesy, and packed with flavor — this simple potato bake practically makes itself and tastes even better the next day!
Servings: 6
Ingredients
- 6.6 pounds washed potatoes → sliced with skin on
- 2 pieces packets of dry french onion soup mix
- 2 teaspoons dry mustard powder
- 0.5 crushed garlic → half a bottle
- 1 pieces large bottle of cream
- 1 pieces small brown onion → finely sliced
- 2 pieces green onions → finely sliced
- 1 cups grated tasty cheese
- 1 teaspoons smoked paprika
Easy Potato Bake Making Steps
- Mix the cream sauce: Grab a big jug or bowl. Pour in the cream, then add the garlic, soup mix, sliced brown onion, mustard powder, and green onions. Give it all a good stir until everything is mixed together nicely. If it looks too thick, add a little bit of water or milk to make it thinner. Put it to the side for now.
- Slice the potatoes: Slice all your potatoes. You do not need to peel them — just leave the skin on! Try to make the slices about the same thickness so they all cook evenly.
- Turn on the slow cooker: Turn your slow cooker on HIGH and let it warm up while you get the layers ready.
- Layer everything up: Start putting the potato slices into the slow cooker in layers. After each layer, drizzle some of your cream mix over the top and sprinkle on a little 1 cups grated tasty cheese. Keep going until you have used up all your potatoes and cream mix. Finish the very top with the last of the cream mix, a good handful of 1 cups grated tasty cheese, and a sprinkle of 1 teaspoons smoked paprika to make it look pretty.
- Cook until tender: Place a clean tea towel under the lid before you put it on the slow cooker. This soaks up the steam and stops the potatoes from getting watery. Cook on HIGH for about 180 minutes
180:00
if you are home, or switch it to LOW if you are going out. Check it after 3 hours to see if the potatoes are soft all the way through. - Pack for lunch tomorrow: Once everything is cooked and soft, scoop it into a foil tray and let it cool down. Pop it in the fridge overnight. When you are ready for lunch the next day, just stick the foil tray in the oven to warm it back up and enjoy!
Notes
This dish is even yummier the next day after all the flavors have had time to mix together in the fridge! If you want extra cheesy goodness, sprinkle more cheese on top before reheating in the oven. Great for feeding a big group at Easter lunch or any special get-together.