Savory Russet Disks 5-Ingredient Slow Cooker

Savory Russet Disks 5-Ingredient Slow Cooker. This is my go-to holiday weekend hero: a 5-ingredient, slow cooker potato dish you can get completely handled hours before everyone shows up.

This is my favorite holiday slow-cooker dish. It uses only five ingredients and can be ready long before guests arrive. Thin slices of russet potatoes are stacked in the cooker and slowly become brown and soft. They get a tasty, shiny sauce and stay warm while you finish the rest of the meal.

Comforting slow-cooked potato stacks made with russet potatoes, butter, broth, and onion soup mix. Thin slices caramelize at the edges and soak up a savory glaze. Easy to prepare ahead, low-effort, and stays warm in the slow cooker—perfect for potlucks, family dinners, and holiday meals.

Servings: 6

Ingredients

• 3 pounds russet potatoes, scrubbed and sliced into 1/4-inch rounds

• 1/2 cup unsalted butter, melted (1 stick)

• 1 1/2 cups low-sodium chicken broth

• 1 packet (1 ounce) dry onion soup mix

• 1 teaspoon kosher salt (or to taste)

Savory Russet Disks: Directions

1. Prep the potatoes. Wash and dry the russets. Keep the skins on. Slice each potato into 1/4-inch rounds. Try to make them the same thickness so they cook the same.

2. Make the glaze. In a medium bowl or large measuring cup, stir together the melted butter, chicken broth, dry onion soup mix, and kosher salt until mixed.

3. Prepare the slow cooker. Lightly grease a 5- to 6-quart slow cooker with a little of the butter mix or cooking spray so the potatoes don’t stick.

4. Stack the potato disks. Hold a few slices together and stand each small stack up in the slow cooker like a deck of cards. Pack the stacks close until the cooker is nearly full, leaving a little room at the top.

5. Pour on the glaze. Slowly pour the butter-broth mix over the potato stacks so it runs down between the slices. Use a spoon to help the liquid coat the potatoes. The tops may stay above the liquid so they can brown.

6. Slow cook. Cover and cook it on LOW flame for 5 – 6 hrs, or on HIGH heat for 3 to 4 hrs. The potatoes are done when a fork slides in easily and the edges are golden with bubbling sauce at the bottom. Try not to lift the lid while cooking.

7. Hold and finish. If you need to keep them warm, set the slow cooker to WARM for 1 to 2 hours. The sauce will thicken a bit. Right before serving, spoon some juices from the bottom over the top to keep the potatoes shiny.

8. Serve. Use a wide spoon or small spatula to lift out pieces of stacked disks so the layers stay together. Spoon extra glaze over each portion and serve hot.