This is great on its own on a cold night, or with protein and a salad if you need more. Originally written for the slow cooker, this recipe works just fine in a Dutch oven or casserole dish in a very slow oven. If you have a slow cooker, the recipe is easy to adapt. (Cook on HIGH for 4 – 6 hours).

Ingredients

3 Tablespoons salted butter, melted (plus a little extra for greasing the pot)
2 pounds Russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
2 large yellow onions, thinly sliced (about 1/8–1/4-inch thick)

Directions

Lightly grease the inside of your Dutch oven or casserole dish with a bit of butter to keep the potatoes from sticking and to add extra flavor.

• Peel the potatoes if you like (or scrub them well and leave the skins on for a healthier bake). Slice the potatoes into thin rounds, about 1/8-inch thick, so they cook evenly and become tender all the way through.

• Peel the onions, then slice them in half from root to tip. Lay each half flat and cut into thin slices, about 1/8–1/4-inch thick, so they soften and caramelize as they cook.

• Add a single, even layer of potato slices to the bottom of your dish or pot, overlapping them slightly like shingles. Sprinkle a loose handful of sliced onions over the potatoes, spreading them out so they cover the surface.

• Drizzle a teaspoon or so of melted butter over this layer, letting it sink down between the slices. If you normally cook with salt and pepper, you may add a light pinch now, but the recipe is designed to be satisfying even without extra seasonings. On the other hand, why not some herbs? Or a bit of garlic powder?

• Repeat the layering process: potatoes, onions, and a light drizzle of melted butter, building up until all the potatoes and onions are used. Finish with a final drizzle of any remaining melted butter over the top so the upper layer turns glossy and golden as it cooks.

• Cover the dish or pot with a lid (or tightly wrapped aluminum foil). Place in oven on very low heat, 225 – 250, for at least 4 hours, until the potatoes are very tender when pierced with a fork and the onions are soft, translucent, and lightly caramelized around the edges. You can leave it to cook for up to 6 hours.

• Once cooked, let the potato and onion bake rest with the lid off for about 10 minutes. This allows the steam to settle and the buttery juices to thicken slightly, giving the potatoes a rich, glossy finish.