meatloaf, or pan-seared sausages. It’s also great with a crisp green salad or steamed green beans to balance the richness.
I like to add something tangy on the table—pickles, sauerkraut, or a vinegar-based slaw—to cut through the buttery potatoes. Leftovers reheat well next to scrambled eggs or an omelet for a hearty breakfast-for-dinner situation.
Slow Cooker 4-Ingredient Depression Era Potato and Onion Bake
Servings: 6
Ingredients
3 tablespoons unsalted butter, plus extra for greasing
2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
2 large yellow onions, thinly sliced
3 tablespoons all-purpose flour
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (optional, traditional but not required)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a small amount of butter to help prevent sticking and encourage those golden edges.
Peel the potatoes and
