Slow Cooker Potato and Onion Bake

Slice your potatoes and onions to a uniform thickness so they cook at the exact same rate. Pour the 1/4 cup of broth into the very bottom of your slow cooker insert to prevent any initial sticking.

Arrange a third of the potato slices in an even layer at the bottom of the pot. Top with a third of the sliced onions. Sprinkle a third of the onion soup mix packet over the top and dot with a few cubes of butter. Repeat this layering process twice more until everything is in the pot.

Place a double layer of paper towels over the top of the slow cooker opening, then press the lid down firmly over the paper towels. Why? This catches excess condensation from the lid, preventing the top layer of potatoes from getting soggy and keeping the sauce perfectly rich.

Secure the lid and cook on High for 4 hours or Low for 7 to 8 hours, until a fork easily glides through the center of the potato stack. Give everything a gentle toss before serving to distribute the rich, buttery onion glaze accumulated at the bottom.