Crockpot Bakers' Potatoes




2 tbsp. butter
2 onions, thinly sliced
1/2 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. black pepper
6 potatoes, thinly sliced
1 to 2 cup chicken or
beef stock


In a skillet, melt butter over medium heat. Add onions and cook, stirring, until softened. Add thyme, salt and pepper and cook for 1 minute. Remove from heat.

Place a thin layer of onions on the bottom of greased slow cooker stoneware. Add a layer of potatoes. Repeat until all potatoes and onions are used up, finishing with a layer of potatoes. Add chicken or beef stock to cover.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until potatoes are tender.


Bakers’ Potatoes Gratin: When the potatoes are cooked, transfer the contents of the slow cooker to a baking dish. Sprinkle 1 cup shredded Swiss or Gruyere cheese over top and brown under a preheated broiler.

The 150 Best Slow Cooker recipes.

Author's Comments

The slow cooker version of Potatoes Boulangere, as the dish is known, is every bit as easy as the tasty original. Serves 6 to 8.

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