Slow Cooker Amish Mid-November Potatoes

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These Slow Cooker Amish Mid-November Potatoes layer thinly sliced russets and yellow onion with melted butter and dry onion soup mix. The potatoes turn fork-tender, the onion softens into the buttery juices, and the slices along the sides can pick up a little golden color. Serve them hot alongside a roast or bring the slow cooker straight to a potluck.

What You’ll Need

  • Russet potatoes. Peel 2½ pounds and slice them into even rounds about ⅛ inch thick so the layers cook at the same rate.
  • Yellow onion. Thinly slice one large onion so it softens between the potato layers.
  • Dry onion soup mix. Sprinkle one 1-ounce packet directly over the layers to season the potatoes.
  • Unsalted butter. Melt ½ cup and drizzle half over each layer. The soup mix supplies the salt.

How to Layer and Cook the Potatoes

Spread half the potato slices in a lightly greased 5- to 6-quart slow cooker. Add half the onion, sprinkle with half the soup mix, and drizzle with half the melted butter. Repeat with the remaining ingredients and press gently so the slices settle into an even layer.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Check a few slices near the center with a fork or thin knife. It should slide through easily. The amount of browning around the edges will vary by slow cooker.

How to Serve Amish Mid-November Potatoes

Use a wide spoon to scoop from the bottom and fold the potatoes gently once or twice. This brings the buttery onion juices up through the layers while keeping more of the slices intact. Serve hot with baked ham, roast chicken, or meatloaf.

Slow Cooker Amish Mid-November Potatoes

Thinly sliced russet potatoes and yellow onion slow-cooked with butter and onion soup mix.

  • Cook time — 6–7 hours on LOW or 3–4 hours on HIGH
  • Servings — 6

Ingredients

  • 2½ pounds russet potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 packet (1 ounce) dry onion soup mix
  • ½ cup unsalted butter, melted

Instructions

  1. Lightly grease the insert of a 5- to 6-quart slow cooker.
  2. Layer in half the potatoes and half the onion. Sprinkle with half the dry onion soup mix and drizzle with half the melted butter.
  3. Repeat with the remaining potatoes, onion, soup mix, and butter. Press the layers down gently.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender in the center.
  5. Gently fold the potatoes once or twice to coat them with the buttery onion juices. Serve hot.

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