ADVERTISEMENT
For picky eaters, you can reduce the onion flavor by using only half the packet of onion soup mix and adding an extra 1/2 teaspoon of salt instead. If you need this meatless, swap the chicken broth for vegetable broth—just taste and adjust the salt, since different broths vary.
For a richer, almost gratin-like version, stir 1/4 cup of grated Parmesan into the butter-broth mixture before pouring it over the potatoes (this technically adds a 6th ingredient, but it’s a good optional twist). If your family loves garlic, add 1 to 2 minced cloves to the glaze or sprinkle a little garlic powder over the layers.
To keep the potatoes from discoloring while you slice, work fairly quickly and get them into the slow cooker and coated with the liquid soon after cutting; the starch and broth will help protect them from browning.
Food safety tips: Always cook the potatoes on HIGH or LOW as directed, not on the WARM setting, which is not hot enough to cook safely from the start. If you prepare the sliced potatoes ahead, store them fully submerged in cold water in the refrigerator for up to 8 hours, then drain and pat dry before layering; don’t leave cut potatoes at room temperature for more than 2 hours. Leftovers should be cooled, then refrigerated in a shallow container within 2 hours of cooking and eaten within 3 to 4 days. Reheat thoroughly until steaming hot all the way through before serving.
ADVERTISEMENT
