Crock Pot Potatoes Boulangere

Submitted 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."

 

• Ready In: 8hrs 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 44.37 ml butter
• 2 onions, thinly sliced
• 2.46 ml dried thyme leaves
• 4.92 ml sea salt
• 2.46 ml fresh ground black pepper
• 6 potatoes, thinly sliced
• 236.59-473.18 236.59-473.18 ml chicken stock or 236.59-473.18 ml beef stock
• 236.59 ml swiss cheese (optional) or 236.59 ml gruyere cheese, shredded (optional)

directions

1. Melt butter in skillet over medium heat, add onions and cook, stirring, until softened.
2. Add thyme, salt and pepper and cook for 1 minute then remove from heat.
3. 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.
4. Add stock to cover.(If making ahead, place in refrigerator at this point).
5. Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender.
6. If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.

Reviews

[CookingONTheSide]

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.

 

[Ma Field]

I'm not sure these are legal! Sliced my potatoes and onions at thin setting on the mandoline and use 1 cup each of beef and chicken stock since I served with pork. I *never* consider cheese and option so I slathered it on but did not brown it. We simply couldn't wait! Great crockpot recipe that brings potatoes to the table when it's too hot to have the oven on so long. Thanks! Made for ZWT8 by the Herbaceous Honey's Team.

 

[Eldeevee]

I made this last week and while it tasted good, it wasn't cooked through. I did chop my onions instead of slicing them, topped it with freshly grated parmesan and broiled it in the oven. Thanks for posting an easy, tasty weekday side.

 

[French Tart]

Fabulous method Dreamer! I usually make this the traditional way but this was easy and simple! I added a little creme fraiche at the end too! Thanks! FT:-)