This recipe originated with my mother-in-law. She made this when her kids, my hubby included, were young and she was busy being a mom, but wanted to put something on the table.

I have revamped it, and made it a little more tasty. It’s still a great make ahead dinner and all that’s needed is a vegetable or a salad to make this a complete meal.

Crock-Baked Potatoes and Onions 


  • 5 large potatoes, sliced 1/4 inch thick, more or less to make your layers, depending on the size of your casserole dish
  • enough sliced onions to layer between the potato layers, about 4 or 5,
  • 2 – 14 ounce cans diced tomatoes
  • 1 pound ground beef, browned and crumbled
  • 1 teaspoon Italian Seasoning
  • 2 cloves garlic, minced
  • salt and black pepper to taste


  1. Brown and crumble ground beef, add minced garlic, diced tomatoes and Italian Seasoning. Mix well and set aside.
  2. Spray your crock or casserole dish with a gluten-free vegetable spray.
  3. Start by layering the bottom of the crock with two layers of potato slices, then a layer of onion slices.
  4. Spoon enough of the beef and tomato mixture over the onions to cover.
  5. Continue layering until you get to the top of the crock, finishing with the tomato/beef combination.
  6. Cover with either an oven safe lid or aluminum foil and bake at 350 degrees for 2 hours.