slow-cooker potato and onion bake

A slow-cooker dish featuring Yukon Gold potatoes and onions in a cream sauce with cheese, offering options for both low and high intensity cooking to achieve maximum tenderness and caramelization.

Ingredients

• 3 lbs (1.4 kg) Yukon Gold potatoes, washed and sliced into 1/8-inch rounds
• 2 large yellow onions, thinly sliced into half-moons
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream (or whole milk blended with 2 tbsp cornstarch)
• 1 cup low-sodium chicken or vegetable broth
• 2 cups sharp cheddar cheese, freshly shredded
• 1/2 cup Gruyère or Parmesan cheese, grated
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Grease the inner crock of a 5- to 7-quart slow cooker with butter or non-stick cooking spray to prevent sticking around the edges.
2. In a medium bowl, whisk together heavy cream, broth, minced garlic, melted butter, thyme, onion powder, smoked paprika, salt, and black pepper until fully combined.
3. Arrange one-third of the sliced potatoes evenly along the bottom of the slow cooker. Top with half of the sliced onions and one-third of the shredded cheese blend.
4. Repeat with a second layer of potatoes, remaining onions, and another third of the cheese.
5. Finish with a final layer of potatoes.
6. Pour the cream mixture evenly over the layered potatoes and onions. Gently press down on the top layer so the liquid permeates the stack.
7. Cover with the lid and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until potatoes are fork-tender.
8. During the last 20 minutes of cooking, sprinkle the remaining cheese over the top layer. Cover and cook until melted and bubbly.
9. Turn off heat and let the bake sit uncovered for 10–15 minutes before serving to allow the sauce to thicken properly.
10. Garnish with fresh chopped parsley.

Notes

LOW Setting (Low Intensity): 7 to 8 hours. Best for achieving maximum tenderness, letting the onions slow-caramelize into the cream sauce without breaking down the potato structure. HIGH Setting (High Intensity): 4 to 5 hours. Ideal for quicker meals. Ensure potatoes are evenly sliced to guarantee uniform cooking.