Slow Cooker Potato and Onion Bake
This creamy, comforting potato and onion bake is an easy slow cooker side dish that’s perfect with roast chicken, steak, pork, or sausages.
Ingredients
1.5 kg (3 lb) potatoes, peeled and thinly sliced
2 large onions, thinly sliced
2 tablespoons butter, melted
2 cloves garlic, minced
1 cup (250 ml) heavy cream
1 cup (250 ml) chicken or vegetable broth
1½ cups (170 g) shredded cheddar cheese
½ cup (50 g) grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
Lightly grease the inside of your slow cooker.
In a bowl, combine the heavy cream, broth, melted butter, minced garlic, thyme, garlic powder, onion powder, salt, and pepper.
Layer one-third of the sliced potatoes in the slow cooker.
Top with one-third of the sliced onions, then sprinkle with some cheddar and Parmesan cheese.
Repeat the layers until all the ingredients are used.
Pour the cream mixture evenly over the top.
Cover and cook:
LOW: 6–7 hours, or
HIGH: 3–4 hours, until the potatoes are tender.
For a golden cheesy top, sprinkle with a little extra cheese during the last 20 minutes of cooking.
Garnish with fresh parsley and serve warm.
Tips
Slice the potatoes evenly (about 3 mm/⅛ inch thick) for even cooking.
Add cooked bacon, diced ham, or sliced mushrooms for extra flavor.
Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
Prep Time: 20 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
