Why This Recipe Is a Keeper
Before we dive into the method, here is why these savory russet disks will become a favorite.
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Only 5 ingredients. Simple and flavorful.
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Set it and forget it. The slow cooker does all the work.
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Beautiful presentation. Stacked disks look impressive.
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Buttery and caramelized. Rich, savory, and satisfying.
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Crowd-pleasing. Everyone loves potatoes.
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Budget-friendly. Potatoes are inexpensive.
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Perfect for holidays or weeknights.
Ingredients
Servings: 6
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3 pounds russet potatoes, scrubbed and sliced into 1/4-inch rounds
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1/2 cup unsalted butter, melted (1 stick)
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1 1/2 cups low-sodium chicken broth
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1 packet (1 ounce) dry onion soup mix
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1 teaspoon kosher salt (or to taste)
Ingredient Notes
Russet potatoes: Russet potatoes are starchy and hold their shape well. Leave the skins on for extra flavor and structure. Slice them into even 1/4-inch rounds.
Unsalted butter: Melted butter adds richness and helps the potatoes caramelize. Unsalted butter allows you to control the salt level.
Low-sodium chicken broth: Adds savory depth. Low-sodium broth prevents the dish from becoming too salty.
Dry onion soup mix: Adds concentrated onion flavor and saltiness.
Kosher salt: Seasons the potatoes. Adjust to taste.
Step-by-Step Instructions
Step 1: Prep the Potatoes
Scrub the russet potatoes well and pat dry. Leave the skins on for extra flavor and structure. Slice into 1/4-inch-thick rounds, trying to keep them as even as possible so they cook at the same rate.
Step 2: Make the Savory Glaze
In a medium bowl or large measuring cup, whisk together the melted butter, chicken broth, dry onion soup mix, and kosher salt until the soup mix is mostly dissolved and the mixture looks well combined. This will become the glossy, savory glaze that bubbles up around the potatoes as they cook.
Step 3: Prepare the Slow Cooker
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of the butter mixture or a spritz of cooking spray. This helps the disks release easily and encourages those caramelized edges.
Step 4: Form the Potato Disks
Working with a handful of potato slices at a time, stack the rounds together in your hand like a tidy little deck of cards. Stand each stack upright in the slow cooker, creating rows of potato disks packed snugly next to each other. Continue until the slow cooker is mostly filled, leaving just a bit of space at the top for the liquid to bubble.
Step 5: Pour on the Glaze
Slowly pour the butter-broth mixture evenly over the potato disks, making sure it seeps down between the rows. Use a spoon to gently nudge the liquid around so everything gets some of that savory coating. The liquid will not completely cover the potatoes. That is what allows the tops to caramelize while the lower parts become tender and glazed.
Step 6: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. The potatoes are ready when they are very tender when pierced with a fork and the edges are deeply golden, with a bubbling, translucent savory glaze pooling at the bottom. Avoid lifting the lid too often so the heat and steam stay trapped.
Step 7: Finish and Hold for Serving
Once the potatoes are done, you can switch the slow cooker to WARM for up to 1 to 2 hours. The glaze will continue to thicken slightly as it sits, clinging to the potato disks. Just before serving, gently spoon some of the savory juices from the bottom of the slow cooker back over the tops so every serving is glossy and moist.
Step 8: Serve
Use a wide spoon or small spatula to lift out sections of the stacked disks, keeping the layers together as much as possible. Spoon a bit of the extra glaze over each portion and serve hot.
How to Serve Savory Russet Disks
These buttery, caramelized potatoes are delicious on their own, but the right sides make it a complete meal.
With Roast Chicken: A classic pairing.
With Steak: Perfect alongside a juicy steak.
With Pork Chops: Complements the savory flavor of pork.
With Roasted Vegetables: Serve with green beans or asparagus.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with fresh parsley or chives.
Variations & Tips
Make It with Garlic: Add 4 cloves of minced garlic to the glaze.
Make It with Herbs: Add 1 teaspoon of dried thyme or rosemary.
Make It with Onion: Add 1 sliced onion to the slow cooker.
Make It with Cheese: Sprinkle with Parmesan during the last 30 minutes.
Make It with Bacon: Add crumbled cooked bacon.
Make It with Yukon Gold Potatoes: Substitute Yukon Gold for russet.
Make It Gluten-Free: Use gluten-free onion soup mix.
Make It in the Oven: Bake at 400°F for 45 to 55 minutes.
Make It with Sweet Potatoes: Use sweet potatoes instead of russet.
Pro Tips for Absolute Success
Slice the potatoes evenly. This ensures even cooking.
Stack the disks snugly. This helps them hold their shape.
Do not overfill the slow cooker. Leave room for the liquid.
Do not lift the lid during cooking. This traps the heat and steam.
Spoon the glaze over the potatoes before serving. This adds moisture.
Use a wide spatula to lift the stacks. This keeps them intact.
Frequently Asked Questions
Can I use a different potato?
Yes. Yukon Gold potatoes work well.
Can I use unsalted butter?
Yes. You may need to add a little more salt.
Can I use a different broth?
Yes. Vegetable broth can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Cook just before serving.
Can I freeze this dish?
Freezing is not recommended. The texture will change.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Why are my potatoes not tender?
They did not cook long enough. Cook on LOW for the full 6 hours.
Why are my potatoes dry?
There was not enough liquid. Add more broth next time.
Can I add more cheese?
Yes. Add Parmesan or cheddar.
Can I use a different seasoning?
Yes. Use your favorite seasoning blend.
The Beauty of Simple Potatoes
There is something universally appealing about potatoes. They are comforting. They are satisfying. They are the kind of food that makes people happy. These savory russet disks are a celebration of all those things.
Keep potatoes in your pantry. Keep butter and broth in your fridge. Keep onion soup mix in your cupboard. This recipe is the reason why.
Recipe Card
Prep Time: 20 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 5 to 6 hours
Yield: 6 servings