This is my no-fuss, four-ingredient slow cooker potato dish that I lean on whenever my mind goes blank at 4:30 and I still want something that tastes like I fussed. It’s inspired by the simple, thrifty cooking I grew up with in rural Amish country, where a bag of potatoes and a packet of onion soup mix could stretch to feed a crowd. You just slice raw potatoes, sprinkle them generously with onion soup mix, add a little butter and broth, and let the slow cooker do its quiet work. The result is a savory, cozy pan of tender potatoes that feels like Sunday dinner, even on a Tuesday.
These potatoes are right at home beside meatloaf, roast chicken, pork chops, or a skillet of fried ham. I like to spoon them into a wide bowl and shower them with a little chopped parsley for color. They’re wonderful with green beans, buttered peas, or a simple lettuce salad on the side. If you have leftovers, warm them up the next morning and serve with eggs and bacon for a hearty farmhouse breakfast.
Slow Cooker Amish Onion PotatoesServings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled if desired and thinly sliced
1 (1-ounce) packet dry onion soup mix
4 tablespoons unsalted butter, cut into small pieces
1 cup low-sodium chicken broth (or water)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help prevent sticking.
Scrub the potatoes well, then peel them if you like a softer, more old-fashioned texture. Slice the potatoes into thin rounds, about 1/4 inch thick, so they cook evenly and get nice and tender.
Layer the raw sliced potatoes evenly in the bottom of the slow cooker, spreading them out so they form a fairly even bed.
Sprinkle the dry onion soup mix evenly over the top of the raw sliced potatoes. Picture a close-up of your hands dusting that onion mix over the pale potato slices—that’s exactly how I do it on my white-tiled countertop.
Dot the top with the pieces of butter, scattering them so they melt down through the potatoes as they cook.
Pour the chicken broth gently over everything, trying not to wash all the soup mix off the potatoes but making sure there’s some moisture in the bottom of the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork.
Once done, give the potatoes a gentle stir to distribute the buttery onion seasoning. Taste and add a pinch of salt and pepper if needed, then serve hot straight from the slow cooker.
Variations & Tips
For a creamier version, stir in 1/2 to 3/4 cup sour cream or a splash of heavy cream during the last 30 minutes of cooking, just until warmed through. If you like a little color and freshness, sprinkle chopped fresh parsley or chives over the top before serving. You can also add a handful of shredded cheddar or Colby Jack cheese over the potatoes in the last 10 to 15 minutes and let it melt into a gooey topping. For extra heartiness, tuck in a cup of sliced smoked sausage or diced ham with the potatoes before sprinkling on the soup mix. If you prefer less salt, use a low-sodium onion soup mix (or only part of the packet) and stick with low-sodium broth. Leftovers reheat well in a skillet with a dab of butter and can be lightly smashed to make a rustic hash to serve with eggs.
