My aunt learned this potato trick from an Amish farmer years ago. Only 5 ingredients stacked high in the pot. The edges get crispy while the middle becomes bubbly and tender.

This slow cooker 5-ingredient pork chops and scalloped potatoes recipe is the kind of cozy, no-fuss dinner my Midwest family lives on. My aunt swears she picked up the potato trick from an Amish farmer years ago: you stack thinly sliced potatoes high in the pot with a simple creamy mixture, and by the time it’s done, the edges around the crock get golden and crispy while the middle turns bubbly and tender. Thick-cut pork chops rest right on top, soaking up all that flavor as everything cooks together. It’s practical, budget-friendly, and perfect for busy days when you want a hearty, homey meal without hovering over the stove.

Serve these creamy scalloped potatoes and pork chops straight from the slow cooker with something fresh and simple on the side: a green salad with a tangy vinaigrette, steamed green beans, or roasted carrots. A side of applesauce or sliced fresh apples works really well with the pork, and a warm dinner roll or crusty bread helps scoop up the extra sauce. If you like a little brightness, finish each bowl with a sprinkle of black pepper or a squeeze of lemon over the pork right before serving.

Servings: 4

2 1/2 pounds russet potatoes, peeled and very thinly sliced

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray if you’d like (optional, not counted as an ingredient, but it helps with cleanup).

Peel the potatoes and slice them as thinly as you can, about 1/8 inch thick. A mandoline makes this super fast if you have one, but a sharp knife works fine. Thin slices are the key to that Amish-style tender middle and crispy edges.

Slice the onion very thinly as well. You want delicate strands that will melt into the potatoes as they cook.

In a large bowl, pour in the heavy cream and stir in the kosher salt until it’s evenly distributed. This simple salted cream is what soaks into the potatoes and helps them bubble up in the center while the edges caramelize against the crock.

Add the sliced potatoes and onions to the bowl with the cream and toss with your hands or tongs until every slice is lightly coated. This helps the cream and salt get between the layers before you stack them.

Transfer the potato and onion mixture to the slow cooker, stacking and layering the slices evenly all the way up the sides. Gently press them down so they sit snugly and reach up toward the top of the crock. Pour any remaining cream from the bowl over the top so it seeps down into the layers.

Pat the pork chops dry with paper towels. Nestle them in a single layer directly on top of the stacked potatoes. It’s okay if they overlap a bit, but try to keep them mostly in one layer so they cook evenly and pick up a little browning around the edges.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours. The potatoes should be very tender in the center and bubbling in a creamy sauce, with the outer edges turning golden and slightly crispy where they meet the crock. The pork chops should be cooked through and tender (at least 145°F in the thickest part).

Once done, turn off the heat and let the slow cooker sit, covered, for about 10 minutes. This short rest helps the creamy potatoes thicken slightly so they’re easier to scoop while keeping the center soft and saucy.

To serve, carefully lift the pork chops out to a plate, then scoop generous spoonfuls of the scalloped potatoes from the center and the crispy edges. Top each portion of potatoes with a pork chop and spoon a bit of the creamy sauce from the bottom of the crock over the meat. Serve warm straight from the slow cooker.

For a little extra richness, you can swap half of the heavy cream for canned evaporated milk, which gives a slightly deeper, old-fashioned flavor while still keeping the ingredient list short and simple. If you prefer boneless pork chops, use thick-cut ones (at least 1 inch thick) and check them on the earlier side of the cooking window so they don’t dry out. To lean more into that farmhouse flavor, use Yukon Gold potatoes instead of russets for a slightly buttery texture; they’ll still crisp on the edges but stay very creamy in the center. If your slow cooker tends to run hot and you want even more browned edges, cook on HIGH and don’t be afraid to let the potatoes go right up against the sides of the crock; that’s where the best crispy bits happen. For make-ahead prep, you can slice the potatoes and onions the night before and store them submerged in cold water in the fridge, then drain and pat dry before tossing in the cream and stacking in the slow cooker in the morning. And if you’d like a touch more seasoning without adding extra pantry items, a generous grind of black pepper over each serving at the table goes a long way without changing the 5-ingredient base recipe.