and lightly caramelized. Avoid lifting the lid during the first few hours so the heat and steam stay trapped inside.
Once the potatoes are tender, remove the lid and, if your slow cooker allows, let the dish sit on WARM or LOW for another 15 to 20 minutes with the lid slightly ajar. This helps some of the excess moisture evaporate and encourages more golden, crispy spots on the top layer.
Serve the potato and onion bake directly from the slow cooker, scooping down through the layers so everyone gets some of the buttery, caramelized onions and the tender potatoes with browned edges. Taste and add a pinch more salt at the table if needed.
Variations & Tips
To keep this true to its Depression-era roots, the base stays at four simple ingredients: potatoes, onions, butter, and flour (plus basic salt and pepper).
