Simple 3 ingredient slow cooker potato and onion bake, buttery, tender, and comforting meal with rich flavor and minimal effort.
Eating this amazing 3-ingredient meal, my grandfather survived the worst. It is crazy tasting, smells savory throughout the entire house.
Servings: 4
Ingredients
-
salted butter → 3 tbs, melted (a little more to grease the slow cooker)
-
russet or Yukon Gold potatoes → 2 pounds, 1/8-inch thick (thinly sliced)
-
yellow onions → 2 large, chopped very fine (approximately 1/8-1/4-inch thick)
Potato and Onion Bake: Directions
-
Heavily spritz the inside of a 4- to 6-quart slow cooker with a small amount of butter to keep the potatoes from sticking in it and to provide a touch of additional flavor.
-
Peel the potatoes, if you wish (or scrub them hard and leave the peels on to make it a more rustic bake). Cut the potatoes into thin rounds, about 1/8-inch thick to allow them to cook uniformly and to be tender throughout.
-
Take the skin off the onions, then slice each one in half from top to bottom. Flatten each half and cut it into thin slices of about 1/8-1/4-inch thickness so that it will soften and caramelize while cooking.
-
Pour 1 to 2 teaspoons of the melted butter into the base of the slow cooker and tilt the crock so that it is coated over the surface.
-
Arrange a layer of shingles of potato slices on the bottom of the slow cooker. Add a free handful of chopped onions to the potatoes, and spread it out so that it fills the surface.
-
Lightly sprinkle a teaspoon or so of melted butter over this, and allow to fall through the slices. Assuming you generally use salt and pepper in your cooking, you can put in a light pinch at this point, but you can also leave the recipe as it is since it is supposed to be tasty without added seasoning.
-
Repeat process: potatoes, onions, and drizzle of melted butter, layer over layer until all potatoes and onions are consumed. Add a last drizzle of whatever melted butter you have remaining on top to make the top slick and golden as it cooks.
-
Cover with a slow cooker lid and cook on LOW 6 to 7 hours or cook on HIGH about 3 to 4 hours, until the potatoes are very tender when poked with a fork and the onions are tender, translucent, and lightly caramelized around the edges.
-
After cooking, allow the potato and onion bake to rest with the lid removed, an estimate of 10 minutes. This enables the steam to shake off and the buttery juices to jell slightly providing the potatoes with a glossy rich appearance.
-
Serve, slice down through each of the layers so that each serving has a portion of potatoes and onions. Spoon up any buttery juices at the bottom of the crock over the top of both servings to add additional flavor and moisture.
Chicken and Veggie Soup Slow Cooker