Savory Russet Disks (5-Ingredient Slow Cooker)

Savory Russet Disks (5-Ingredient Slow Cooker)

This savory russet disks recipe is the perfect low-effort, make-ahead potato dish for holidays, potlucks, and family dinners. With just five ingredients, thinly sliced russet potatoes are stacked and slow-cooked until tender, golden, and coated in a rich, flavorful glaze.

The edges caramelize beautifully while the centers stay soft and buttery, and the slow cooker keeps everything warm until you’re ready to serve—making it an ideal stress-free side dish.

Servings

6 servings

Ingredients

• 3 pounds russet potatoes, scrubbed and sliced into 1/4-inch rounds
• 1/2 cup unsalted butter, melted (1 stick)
• 1 1/2 cups low-sodium chicken broth
• 1 packet (1 ounce) dry onion soup mix
• 1 teaspoon kosher salt (or to taste)

Directions

1. Prep the potatoes: Wash and dry the russet potatoes, keeping the skins on. Slice into 1/4-inch rounds, aiming for even thickness for consistent cooking.
2. Make the glaze: In a medium bowl or large measuring cup, mix together the melted butter, chicken broth, dry onion soup mix, and kosher salt until well combined.
3. Prepare the slow cooker: Lightly grease a 5- to 6-quart slow cooker with cooking spray or a bit of the butter mixture to prevent sticking.
4. Stack the potato disks: Gather a few slices and stand them upright in the slow cooker like a deck of cards. Pack closely until the cooker is nearly full, leaving a little space at the top.
5. Pour on the glaze: Slowly pour the butter-broth mixture over the potatoes, allowing it to seep between the slices. Use a spoon if needed to help coat evenly. Some tops may remain exposed for browning.
6. Slow cook: Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender and the edges are golden with bubbling sauce at the bottom. Avoid lifting the lid during cooking.
7. Hold and finish: Switch to WARM for 1 to 2 hours if needed. Before serving, spoon some of the sauce from the bottom over the top for extra shine and flavor.
8. Serve: Use a wide spoon or spatula to lift out portions while keeping the stacked layers intact. Spoon extra glaze over each serving and serve hot.