2 tablespoons butter
2 tablesoons olive oil
2 pounds Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
Salt and freshly ground black pepper
2 yellow onions, thinly sliced
1 teaspoon sugar
1/2 cup chicken broth
1 tablespoon chopped fresh thyme
Melt butter with olive oil in a large skillet over medium-high heat.
Working in batches if necessary, arrange the potatoes in a single layer in skillet and cook 7 to 10 minutes, turning frequently, until browned on all sides.
Place in slow cooker and season with salt and pepper.
Add onions to skillet; sprinkle with sugar, and season with salt and pepper to taste.
Saute over medium-high heat until lightly caramelized, about 10 minutes.
Scatter onions over potatoes in slow cooker; add broth.
Cover and cook on HIGH 1 hour or until potatoes are very tender.
Uncover and cook, gently stirring, about 30 minutes, until most of the liquid has evaporated and the potatoes are shiny.
Stir in thyme.
Season to taste with salt and pepper.
Transfer to a warmed serving bowl and serve at once.
Makes about 6 servings.
Womens Day Magazine