My aunt relied on this 3-ingredient miracle when times were impossibly tight. It brings the whole family together with its unbelievable comfort and costs almost nothing.

These Slow Cooker 3-Ingredient Dust Bowl Potatoes are my modern spin on the kind of thrifty comfort my great-aunt leaned on when times were impossibly tight. Think of it as a budget-friendly hug in a pot: thin-sliced potatoes simmered low and slow in a simple, creamy sauce until they’re soft, pale, and spoon-tender. This is the kind of recipe you throw together on a busy workday morning with almost no effort, and by dinner it smells like the whole house has been cooking all day. It’s built for tight grocery budgets, picky eaters, and those nights when you just need something warm, filling, and familiar without a big shopping list.

Serve these creamy potatoes straight from the slow cooker with a big spoon, family-style. They’re perfect alongside simple roasted or pan-seared chicken, pork chops, or meatloaf, but honestly, they can also be the star with just a green salad or a bag of frozen peas on the side. If you’re stretching the meal, pile them over toast, leftover rice, or buttered noodles. They also make an easy, comforting base under steamed veggies or a fried egg for a super simple, Depression-era-inspired dinner that still feels cozy and satisfying.

Servings: 6

3 pounds russet potatoes, peeled and very thinly sliced

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter (you can use a small dab from the measured butter) to help keep the potatoes from sticking.

Peel the potatoes and slice them as thinly as you reasonably can, about 1/8 inch thick. The thinner they are, the more tender and creamy the final dish will be. Stack and slice or use a mandoline if you have one.

Layer the sliced potatoes evenly in the slow cooker, spreading them out so there aren’t huge clumps. It doesn’t have to be perfect, but try to keep the layer fairly even for consistent cooking.

Pour the milk evenly over the potatoes, tilting the slow cooker insert gently if needed so the milk seeps down through the layers. You want most of the potatoes to be at least partially submerged.

Dot the top of the potatoes with the small pieces of salted butter, scattering them as evenly as you can. As the potatoes cook, the butter will melt into the milk and help create a simple, creamy sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the milk has thickened into a pale, creamy sauce.

Once the potatoes are tender, gently stir from the edges toward the center to coat all the slices in the thickened sauce, being careful not to mash them too much. Taste and, if desired, add a small pinch of extra salt right at the end, keeping in mind the butter is already salted.

Turn the slow cooker to WARM and serve the potatoes directly from the crock. The finished dish should look like soft, pale potato slices swimming in a thick, creamy white sauce.

To keep this true to its Dust Bowl spirit, the base recipe uses only three simple ingredients, but you can still tweak it a bit while staying budget-friendly. If you’d like a slightly richer sauce, swap 1/2 cup of the milk for evaporated milk or half-and-half (this technically adds an ingredient, but you can do it occasionally when the budget allows). For a little extra flavor without buying more, save and stir in a spoonful of bacon drippings or pan drippings from cooked meat instead of some of the butter. If you already have pantry seasonings on hand, a pinch of black pepper, garlic powder, or dried thyme can be sprinkled over the top before cooking. To bulk this out into more of a main dish, serve the potatoes over toasted bread, leftover cooked rice, or noodles to stretch the meal. Food safety tips: Keep the potatoes refrigerated before using, and don’t soak them in water for too long at room temperature. Use a slow cooker that is at least 4 quarts so the potatoes heat evenly and reach a safe temperature quickly. Always cook with the lid on, and avoid lifting it frequently, as that can lower the cooking temperature and extend time in the food “danger zone.” Once cooked, do not leave the potatoes on the WARM setting for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3 to 4 days, reheating until steaming hot before serving.