Ingredients:
3 tablespoons salted butter, melted (plus a little extra for greasing the slow cooker)
2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
2 large yellow onions, thinly sliced (about 1/8–1/4-inch thick)
Directions:
Prep Slow Cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter to keep the potatoes from sticking and to add extra flavor.
Prep Potatoes: Peel the potatoes if you like (or scrub them well and leave the skins on for a more rustic bake). Slice the potatoes into thin rounds, about 1/8-inch thick, so they cook evenly and become tender all the way through.Fruits & Vegetables
Onions: Slice the onions in half from root to tip after peeling them. Cut each half into thin slices, about 1/8 to 1/4 inch thick, so they soften and caramelize as they cook.
Butter Bottom: Tilt the crock so it covers the surface and drizzle 1 to 2 teaspoons of the melted butter into the bottom of the slow cooker.
First Layer: Overlap potato slices slightly, like shingles, to form an even coating at the bottom of the slow cooker. Scatter a loose handful of sliced onions over the potatoes, making sure they cover the surface.
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