slow cooker sliced potatoes and caramelized onionss

Ingredients

• The Potatoes: 3 lbs Yukon Gold potatoes (peeled or unpeeled, sliced into thin, even rounds—about 1/4-inch thick). Yukon Golds are ideal because they hold their shape while lending a naturally buttery texture.
• The Caramelized Onions:
  • 3 large yellow onions, thinly sliced (half-moons)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • A pinch of brown sugar (to help jump-start the browning)
• The Cream Sauce:
  • 1.5 cups heavy cream or half-and-half
  • 1 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 3 sprigs of fresh thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• The Cheese:
  • 2 cups freshly grated sharp cheddar, Gruyère, or Swiss cheese (divided)

Step-by-Step Instructions

1. Slow-Caramelize the Onions

1. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and brown sugar.
2. Cook, stirring occasionally, for 20 to 25 minutes until the onions are deeply golden brown, sweet, and soft. Remove from heat and set aside.

2. Whisk the Cream Sauce

1. In a medium bowl, whisk together the heavy cream, broth, minced garlic, thyme, salt, and black pepper.

3. Layer the Slow Cooker

1. Generously grease your slow cooker insert with butter or non-stick spray.
2. Arrange one-third of the potato slices evenly across the bottom of the slow cooker.
3. Top with one-third of the caramelized onions and a generous sprinkle of grated cheese.
4. Repeat the layers two more times until all the potatoes, onions, and cheese are used, ending with a final layer of cheese on top.

4. Pour and Cook

1. Slowly pour the cream and broth mixture evenly over the layered potatoes so it filters down through the cracks.
2. Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours), until the potatoes are fork-tender and have absorbed the creamy sauce. Avoid opening the lid during the first few hours so the heat stays trapped!

5. Rest and Serve

1. Turn off the slow cooker and let the dish rest uncovered for 15 minutes before serving. This allows the creamy sauce to thicken up so you can scoop out gorgeous, tender layers.

Pro-Tips for Success

• Even Slices: Use a mandoline slicer if you have one to ensure all your potato slices are uniform. Even thickness means everything cooks at the exact same rate.
• Broiler Trick: If you want a golden, bubbly cheese crust on top, transfer the finished potatoes into a broiler-safe baking dish, pop it under your oven’s broiler for 3 to 4 minutes, and watch it closely until bubbling and browned!