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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
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Directions:
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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.
VARIATION:
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.
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Comments from olga
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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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