Ingredients:
2 lbs potatoes (Yukon gold or red), peeled and sliced
1 medium onion, thinly sliced1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1 packet dry onion soup mix
1/2 cup sour cream
1/4 cup butter, meltedSalt & pepper to tasteOptional: chopped fresh parsley or chives for garnish
Instructions:
Prep the Crockpot:Lightly grease the slow cooker insert with non-stick spray or butter.
Layer Ingredients: Layer half the sliced potatoes, then half the onions. Repeat with the rest.
Mix Sauce: In a bowl, combine the cream of soup, onion soup mix, sour cream, melted butter, and a pinch of salt and pepper. Mix well.
Pour & Cook: Pour the mixture over the potatoes and onions. Use a spoon to gently spread it out.Slow Cook:Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are fork-tender.Serve:Stir gently before serving. Garnish with parsley or chives if desired.
Tips : Add shredded cheddar cheese during the last 30 minutes for a cheesy version.Goes great with meatloaf, baked chicken, or pork chops!