Put unpeeled sliced russet potatoes in the slow cooker and 2 other ingredients to get a meal so amazing your husband will be begging for more.

This 3-ingredient slow cooker holiday potato dish is the kind of set-it-and-forget-it comfort food that earns repeat requests. Using unpeeled sliced russet potatoes gives you a rustic texture and deeper potato flavor, and the slow cooker handles all the work while you focus on the rest of the meal. The combination of potatoes, salted butter, and heavy cream turns into something that tastes far more luxurious than the sum of its parts—silky, rich, and deeply satisfying. It’s a modern, fuss-free twist on classic Midwestern holiday potatoes, built for busy home cooks who still want a show-stopping side.

Serve these creamy slow cooker potatoes alongside roasted turkey, ham, or beef for a holiday spread, or pair them with simple pan-seared chicken or pork chops on a weeknight. A bright green vegetable—like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette—balances the richness. If you’d like to dress them up further at the table, offer a small bowl of chopped fresh herbs, extra melted butter, or grated hard cheese so everyone can customize their own serving.

Servings: 6

3 pounds russet potatoes, well-scrubbed and unpeeled, thinly sliced (about 1/8–1/4 inch thick)

Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a bit of the salted butter to prevent sticking and help the edges brown.

Scrub the russet potatoes thoroughly under cool running water, removing any dirt or eyes. Do not peel. Pat dry, then slice the potatoes into thin rounds, about 1/8–1/4 inch thick, aiming for even thickness so they cook at the same rate.

Arrange the unpeeled sliced russet potatoes in the bottom of the slow cooker in an even layer, then continue layering the remaining slices on top, loosely shingling them so there are minimal gaps. This helps them cook evenly and soak up the cream and butter.

Drizzle the heavy cream evenly over the layered potatoes, trying to cover as much surface area as possible so the cream can seep between the slices.

Dot the top of the potatoes with the remaining pieces of salted butter, spacing them out so the butter melts and runs down through the layers as the potatoes cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the cream and butter have thickened into a rich, glossy sauce.

Once cooked, gently stir just the top layer to coat everything in the creamy butter sauce, being careful not to mash the potatoes. Taste and, if desired, adjust seasoning at the table with a light sprinkle of salt and freshly ground black pepper.

Turn the slow cooker to WARM and let the potatoes sit, covered, for 10 to 15 minutes before serving to allow the sauce to thicken slightly and cling to the potatoes. Serve straight from the slow cooker for an easy, family-style presentation.

To keep the spirit of a true 3-ingredient recipe, all add-ins are optional and best added at the table. For a more herbaceous holiday feel, sprinkle finished portions with chopped fresh parsley, chives, or thyme. If your crowd loves cheese, stir in a handful of shredded sharp cheddar or Gruyère during the last 20 to 30 minutes of cooking so it melts smoothly into the sauce. For a slightly lighter version, you can swap half of the heavy cream for whole milk; the sauce will be a bit looser but still comforting. If you prefer a deeper, nuttier flavor, let the exposed edges of the potatoes brown slightly by cooking the last 20 minutes with the lid slightly ajar. You can also layer in very thin slices of onion between the potatoes before cooking for extra sweetness, or finish with a small squeeze of lemon juice at the table to brighten the richness. Adjust cooking time based on your slow cooker model—older or larger cookers may run cooler or hotter, so start checking for tenderness about 30 minutes before the earliest suggested time.