4-Ingredient Depression Era Potato and Onion Bake Directions:
Lightly grease the inside of a 4- to 6-quart slow cooker with a small amount of butter.
Slice the potatoes into 1/8-inch rounds and slice the onions into thin half-moons.
Stir the flour, salt, and black pepper in a small bowl.
Arrange one even layer of potatoes in the bottom of the slow cooker, overlapping slightly.
Scatter a layer of onions over the potatoes.
Sprinkle a light layer of the flour mixture over the onions.
Dot small pieces of butter over the top.
Repeat the layers of potatoes, onions, flour mixture, and butter until all ingredients are used, finishing with a potato layer on top.
Dot the remaining butter over the top layer.
Cover with the lid and cook on HIGH for 3 1/2 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are fork-tender and the onions are soft.
Remove the lid and let the bake sit on WARM or LOW for 15 to 20 minutes with the lid slightly ajar to reduce excess moisture.
Serve hot in 1-cup portions, making sure each serving includes both potatoes and onions.
WW Points Calculation
Unsalted butter, 3 tbsp, recipe total, 9.00
All-purpose flour, 3 tbsp, recipe total, 3.00
Potatoes, onions, kosher salt, and black pepper, 8 servings of 1 cup each, 0.00
Points Information:
Total Points: 12.00
Servings: 8 servings, 1 cup each
Points per serving: 1.50
Nutrition Information
Calories: 173
Fat: 4.5g
Protein: 3.7g
Carbohydrates: 30.7g
Sugar: 2.8g
Sodium: 221mg
I'm waiting for your comments! Enjoy!
