Ah, Slow Cooker Lipton Onion Potatoes! 🥔🧅 This is a classic, super-easy side dish that’s creamy, cheesy, and full of flavor, perfect for weeknight dinners or potlucks. Here’s a detailed recipe:
Ingredients:
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2–3 lbs (900–1350 g) potatoes, peeled and sliced into 1/4–1/2 inch rounds (Yukon Gold or red potatoes work great)
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1 packet Lipton Onion Soup Mix (or 1/4 cup homemade equivalent)
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1 cup sour cream
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1/2 cup butter, melted
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2 cups shredded cheddar cheese
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1/4 cup milk (optional, for creamier texture)
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Salt & pepper to taste
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Optional: chopped green onions or parsley for garnish
Instructions:
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Prepare the potatoes: Wash, peel, and slice the potatoes into even rounds.
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Mix ingredients: In a large bowl, combine melted butter, sour cream, onion soup mix, and a little salt and pepper. Add milk if you want it extra creamy.
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Layer in slow cooker: Lightly grease your slow cooker. Layer half of the potato slices in the bottom, pour half of the mixture over them, then layer the rest of the potatoes and pour the remaining mixture on top.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
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Add cheese: About 30 minutes before serving, sprinkle shredded cheddar cheese over the top and cover to let it melt.
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Serve: Garnish with chopped green onions or parsley.
Tips:
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For extra flavor, add 2–3 cloves of minced garlic to the sour cream mixture.
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Red potatoes will hold their shape better; russets will be creamier and more “casserole-like.”
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This dish keeps well in the fridge and can be reheated in the microwave or oven.
If you want, I can also give a simpler 3-ingredient version that’s basically dump-and-go for the slow cooker—still delicious, but even faster.