Pour whole milk over potatoes, paired with 3 other ingredients, into slow cooker for a creamy comfort dish that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish-style milk potato dish is the kind of simple comfort food I lean on when I’m tired, the fridge looks bare, and I still want to put something warm and loving on the table. It’s inspired by old-fashioned Amish milk potatoes, where thinly sliced potatoes are simmered gently in plenty of whole milk until they turn soft and creamy. Everything goes right into the slow cooker—raw sliced potatoes, whole milk poured over the top, and just three more everyday ingredients—so it’s easy enough for a busy weeknight but cozy enough to serve to company.

These creamy milk potatoes are lovely piled next to roasted or grilled chicken, meatloaf, pork chops, or a simple pan-fried sausage. I like to add a green vegetable on the side—steamed green beans, peas, or a tossed salad—to balance the richness. They also make a great base under leftover pot roast or shredded rotisserie chicken, soaking up all the juices. If you’re serving brunch, set them out alongside scrambled eggs and fruit for a hearty, comforting spread.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.

Peel the potatoes and slice them into thin, even rounds, about 1/8- to 1/4-inch thick, so they cook through evenly.

Layer the sliced potatoes evenly in the bottom of the slow cooker, gently spreading them out with your hands so there aren’t big clumps.

Sprinkle the salt and garlic powder evenly over the potatoes. Toss lightly with clean hands or a spoon right in the slow cooker so the seasoning is fairly well distributed.

Dot the top of the seasoned potatoes with the small pieces of butter, spacing them around so they melt down into different areas.

Slowly pour the whole milk over the raw sliced potatoes in the slow cooker, making sure the milk seeps down through the layers. The milk should almost cover the potatoes but not completely submerge them.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork and the milk has thickened into a creamy sauce.

Once cooked, gently stir from the edges toward the center to mix some of the creamy milk with the potatoes without breaking them up too much. Taste and add a pinch more salt if needed.

Let the potatoes sit, covered, on the WARM setting or with the heat turned off for about 5 to 10 minutes to thicken slightly more before serving.

Spoon the creamy milk potatoes into bowls or onto plates and serve hot, making sure to ladle some of the sauce over each portion.

For picky eaters, you can skip the garlic powder and just use salt, or swap the garlic for a little onion powder, which is milder. If your family likes cheese, stir in 1 to 1 1/2 cups of shredded mild cheddar or Colby Jack during the last 20 minutes of cooking for extra richness (this technically adds another ingredient, but the base recipe stays the same). For a bit more flavor without scaring off kids, sprinkle in a teaspoon of dried parsley or thyme with the salt and garlic. If you need to lighten things up, mix 2 cups whole milk with 1 cup 2% milk; the sauce will be a touch thinner but still comforting. To make this ahead, you can slice the potatoes and keep them covered in cold water in the fridge for up to 8 hours, then drain and pat dry before adding to the slow cooker. If the sauce seems too thin at the end, take off the lid and cook on HIGH for 15 to 20 minutes, stirring gently, until it thickens. If it’s too thick, splash in a bit more warm milk and stir. Leftovers reheat nicely on the stove over low heat with a spoonful of milk to loosen them up.