If you’re searching for a simple yet satisfying side dish, look no further than this Potato and Onion Bake. Inspired by the rustic charm of farmhouse kitchens, this recipe combines tender potatoes and sweet onions, slow-cooked to perfection in butter and broth. With just five ingredients and minimal prep time, you can create a dish that complements any meal, from roasts to grilled meats, or even serves as a hearty vegetarian main.
Why You’ll Love This Recipe
This Potato and Onion Bake is not only easy to prepare but also incredibly budget-friendly. With only five pantry staples required, you can whip up this dish in just 10 minutes of prep time. Plus, using a slow cooker means easy cleanup, and at under $6, it generously feeds six people. It’s naturally nut-free and gluten-free, making it a versatile option for various dietary needs.
Ingredients You’ll Need
To make this comforting dish in a 6-quart slow cooker, gather the following ingredients:
- 3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛–¼ inch)
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter, melted (or olive oil)
- 1 cup low-sodium chicken or vegetable broth
- 1 tsp salt + ½ tsp black pepper
Optional additions include ½ tsp garlic powder, a pinch of thyme, or 2 tbsp Parmesan cheese for a finishing touch.
Step-by-Step Instructions
1. Layer in Slow Cooker
In a large bowl, gently toss the sliced potatoes and onions with melted butter, salt, and pepper. Transfer the mixture to the slow cooker and pour the broth over the top. Avoid stirring after adding the broth to help create a light crust on top.
2. Cook Low & Slow
Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3.5–4 hours, until the potatoes are fork-tender and the onions are caramelized.
3. Optional Finishing Touch
For an extra touch of richness, stir in 2 tbsp of butter or sprinkle with Parmesan cheese just before serving. If you prefer a crisp top, transfer the dish to an oven-safe dish and broil for 3–5 minutes.
