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Slow Cooker Amish Savory Onion Potatoes

An incredibly rich and simple Amish-inspired potato side dish, made effortlessly in a slow cooker with a savory sauce of sour cream, butter, and onion soup mix.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Amish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs potatoes peeled and sliced into 1/4-inch thick rounds (Yukon Gold or Russet)
  • 1 packet onion soup mix (about 1 oz/28g)
  • 1/2 cup butter melted
  • 1/2 cup sour cream full-fat preferred
  • 1 small onion chopped
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • Optional chopped parsley or shredded cheese for topping

Equipment

  • 6-quart slow cooker

Method
 

  1. Prepare the Potatoes and Onions: Peel the potatoes and slice them into uniform 1/4-inch thick rounds. Chop the small onion.
  2. Make the Sauce: In a large bowl, whisk together the melted butter, sour cream, onion soup mix, garlic powder, salt, and pepper until well combined. The mixture should be a thick, creamy sauce.
  3. Assemble in Slow Cooker: Gently fold the potato slices and chopped onion into the sauce mixture, ensuring every potato slice is evenly coated with the thick, gooey sauce.
  4. Transfer the coated potato mixture into the basin of a 6-quart slow cooker, spreading them out as evenly as possible.
  5. Cook: Cover and cook on **LOW** for 4 to 5 hours, or on **HIGH** for 2 to 3 hours, or until the potatoes are fork-tender and the onions have completely softened and caramelized into the sauce. Avoid lifting the lid during cooking to trap the heat and moisture.
  6. Serve: Taste and adjust the salt and pepper if needed. Stir gently before serving to incorporate the thick, buttery sauce that has formed at the bottom. Top with chopped fresh parsley or shredded cheese, if desired. Serve hot.

Notes

For the richest flavor, use full-fat sour cream. If using cheese, add it during the last 15 minutes of cooking and replace the lid to allow it to melt completely. Yukon Gold potatoes work well as they hold their shape but still become creamy.