This dish is the kind of comfort food that feels timeless. I like to serve it straight from the crock, spooned into shallow bowls so the buttery gloss coats every slice. On lean days, it stands alone with crusty bread or cornbread to soak up the juices. On more generous nights, it makes a wonderful base for a fried egg, leftover sausage, or even a scoop of cottage cheese. A side of green beans, coleslaw, or a crisp salad adds just the right freshness alongside this rich, old‑fashioned bake.

Potato and Onion Bake

Ingredients

Directions

1. Prepare Slow Cooker
   Lightly grease a 4–6 quart slow cooker with butter.
2. Slice Vegetables
   Peel or scrub potatoes; slice into thin rounds. Peel onions, cut in half, then slice thinly.
3. Layer
   Drizzle 1–2 tsp melted butter into the bottom. Add a layer of potatoes, then onions, then a drizzle of butter. Repeat until all ingredients are used. Finish with a final drizzle of butter on top.
4. Cook
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork‑tender and onions are soft and lightly caramelized.
5. Rest
   Remove lid and let sit 10 minutes. This allows steam to settle and buttery juices to thicken.
6. Serve
   Scoop down through all layers so each portion has both potatoes and onions. Spoon buttery juices from the bottom over each serving.