My husband's aunt shared this 4-ingredient traditional dish from her childhood and it is incredibly rich and comforting. It takes barely any effort to prep and feeds a huge crowd for pennies!

This slow cooker 4-ingredient Amish scalloped potatoes recipe is the kind of dish that feels like it came straight from a church basement potluck or a farm kitchen. My husband’s aunt grew up on a version of this, and she swears it fed half the neighborhood for just a few dollars. It’s incredibly rich and comforting, with tender potatoes tucked into a creamy white sauce and buttery golden edges. Everything goes right into the slow cooker with almost no prep, making it perfect for busy weeknights, holidays, or anytime you need a big, belly-warming side dish without a lot of fuss.

These scalloped potatoes are hearty enough to sit next to just about any main dish. They’re wonderful with Sunday roast, baked ham, meatloaf, or simple baked chicken. Add a green vegetable like steamed green beans, roasted broccoli, or a crisp salad to balance out the richness. For potlucks or big family gatherings, I like to set them out alongside rolls, coleslaw, and a simple veggie tray—the slow cooker keeps the potatoes warm and creamy so people can help themselves throughout the meal.

Servings: 10-12

4 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced

Grease the inside of a large slow cooker (5–7 quarts) with a little butter or nonstick spray to help prevent sticking and make cleanup easier.

Peel the potatoes and slice them as thinly as you can, about 1/8 inch thick. A mandoline makes this fast, but a sharp knife works fine. Thin slices are the key to tender, creamy potatoes.

Thinly slice the onion into half-moons. The onion will melt down into the sauce as it cooks and give that traditional Amish-style flavor.

In a large bowl or measuring cup, whisk together the heavy cream, melted butter, salt, and pepper until well combined. This is your rich, simple sauce.

Layer about one-third of the sliced potatoes in the bottom of the slow cooker, spreading them out evenly. Scatter one-third of the sliced onions over the potatoes.

Pour about one-third of the cream and butter mixture evenly over the potatoes and onions. Repeat the layers (potatoes, onions, cream mixture) two more times, ending with the cream mixture on top. Gently press down with a spatula to settle everything.

Cover the slow cooker with the lid and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick and creamy.

For those golden brown buttery edges like an oven-baked dish, once the potatoes are done, carefully remove the ceramic insert from the slow cooker (if your model allows) and place it under the oven broiler for 3 to 5 minutes, watching closely, until the top is bubbling and lightly browned around the edges.

Let the scalloped potatoes rest, uncovered, for about 10 to 15 minutes before serving so the creamy sauce can thicken slightly. Serve straight from the slow cooker to keep them warm for a crowd.

For picky eaters who aren’t big on onion, you can cut the onion amount in half or dice it very finely so it melts into the sauce and is less noticeable. If you need to stretch the dish even further for a crowd, add an extra pound of potatoes and a splash more cream; season with a bit more salt and pepper so the flavor stays balanced. For a slightly lighter version, use half heavy cream and half milk or all half-and-half, though the sauce will be a bit less rich. You can also swap in red potatoes if that’s what you have on hand; just keep the slices thin so they cook through. To make it ahead, assemble the layers in the slow cooker insert, cover, and refrigerate up to 12 hours, then cook as directed (add about 30 extra minutes if starting from cold). If your family likes a little extra flavor, sprinkle a small pinch of garlic powder or paprika between the layers—just enough to enhance without losing that simple, traditional Amish feel.