Slow Cooker Potato and Onion Bake

Ingredients

• 4-5 medium Potatoes (Russet or Yukon Gold), peeled and sliced
• 2 medium Onions, thinly sliced
• 3 cloves Garlic, minced
• 1 cup Vegetable broth
• 1 cup Heavy cream or coconut cream (for a vegan option)
• 1 cup Shredded cheese (optional, for non-vegans)
• 1 teaspoon Fresh thyme or rosemary, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoons Olive oil

Instructions

1. Prepare your slow cooker by greasing it lightly with olive oil to prevent sticking.
2. Layer half of the sliced potatoes at the bottom of the slow cooker, followed by half of the sliced onions.
3. Sprinkle half of the minced garlic, salt, pepper, and half of the chopped herbs over the potatoes and onions.
4. Repeat the layering process with the remaining potatoes, onions, garlic, salt, pepper, and herbs.
5. Pour the vegetable broth evenly over the layers, ensuring it reaches the bottom of the cooker.
6. Pour the heavy cream (or coconut cream) over the top layer. If using cheese, sprinkle it on top now.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
8. Once done, check for seasoning and adjust with additional salt or pepper if necessary before serving.