Baker’s Potatoes
Baker’s Potatoes
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  • 4 onions, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp chopped fresh thyme
  • 2.2 lb (1 kg) yellow-flesh potatoes, thinly sliced with a mandoline
  • 1 1/4 cups (310 ml) beef broth
  • 2 tbsp (30 ml) melted butter
  • Salt and pepper
  • Preparation
  • In a large non-stick skillet over high heat, brown the onions in the oil. Add the thyme. Season with salt and pepper. Set aside.
  • Line the bottom of the slow cooker with a third of the potato slices. Season with salt and pepper. Cover with half of the onions. Continue with a third of the potatoes and the remaining onions. Drizzle with the broth and finish with the remaining potatoes. Press lightly. Season with salt and pepper. Brush with the melted butter.
  • Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 4 hours.
  • Description
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