This dish is the kind of comfort  food that feels timeless. I like to serve it straight from the crock, spooned into shallow bowls so the  buttery gloss coats every slice. On lean days, it stands alone with crusty  bread or cornbread to soak up the juices. On more generous nights, it makes a wonderful base for a fried egg, leftover sausage, or even a scoop of cottage cheese. A side of green beans, coleslaw, or a crisp salad adds just the right freshness alongside this rich, old‑fashioned bake.

Potato and Onion Bake

Ingredients

Directions

1. 1. Prepare Slow Cooker
      Lightly grease a 4–6 quart slow cooker with butter.
   2. Slice Vegetables
      Peel or scrub potatoes; slice into thin rounds. Peel onions, cut in half, then slice thinly.