Recipe by Dreamer in Ontario
Before ovens were part of every home in France people would drop their Sunday roast off at the local baker, surrounded by sliced onions and potatoes, on the way to church. On their way home they would pick up the cooked meal ready to enjoy! This is a slow cooker version. I'm sure you'll love this. If you love potatoes and onions how could you not? Recipe found in The 150 Best Slow Cooker Recipes. You can partially prepare this dish the night before. Complete the first 4 steps and refrigerate overnight. The next day you simply continue cooking as directed in step 5. This dish is even better if you use a really good homemade stock but commercial stock works well, too.
Top Review by Lainey6605
A great way to make potatoes when your oven is in use. The potatoes turned out very tender and tasty. I did use the cheese option so I put them in the oven to melt and brown the cheese. Wonderful! Thanks for sharing.
- 3 tablespoons butter
- 2 onions, thinly sliced
- 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 potatoes, thinly sliced
- 1 -2 cup vegetable stock or 1 -2 cup chicken stock or 1 -2 cup beef stock
- 1 cup swiss cheese (optional) or 1 cup gruyere cheese, shredded (optional)
- Melt butter in skillet over medium heat, add onions and cook, stirring, until softened.
- Add thyme, salt and pepper and cook for 1 minute then remove from heat.
- Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes.
- Add stock to cover.(If making ahead, place in refrigerator at this point).
- Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender.
- If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.