Crock pot Potatoes Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 3 tablespoons butter 2 onions, thinly sliced 1/2 teaspoon dried thyme leaves 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 6 potatoes, thinly sliced 1 -2 cup vegetable stock or 1 -2 cup chicken stock or 1 -2 cup beef stock 1 cup swiss cheese (optional) or 1 cup gruyere cheese, shredded (optional) Directions Melt butter in skillet over medium heat, add onions and cook, stirring, until softened. Add thyme, salt and pepper and cook for 1 minute then remove from heat. Grease slow cooker crock and place thin layer of onions on bottom, add layer of potatoes, and repeat until all potatoes and onions are used up, finishing with a layer of potatoes. Add stock to cover.(If making ahead, place in refrigerator at this point). Cover and cook on low for 8 to 10 hours or High for 4 to 5 hours or until potatoes are tender. If using the optional cheese, transfer contents to a baking dish, sprinkle with cheese and brown under a preheated broiler.