My mom stretched one can of soup into dinner for six people with this trick. We thought we were eating something gourmet.

This is the kind of supper my mother used to pull together when payday was still a few days off and there were more people than there was money. She could take one lonely can of cream of mushroom soup, a sack of potatoes, and a splash of milk and somehow make it feel like we were eating something from a fancy restaurant. These slow cooker poor man’s cream of mushroom potatoes are my nod to her trick: three ingredients, five minutes of work, and a few hours later you’ve got tender, golden potato slices in a rich, creamy mushroom sauce that tastes far more luxurious than it has any right to. It’s simple Midwestern comfort, stretched to feed a crowd without anyone feeling shortchanged.

Serve these potatoes right from the slow cooker, spooned into bowls or alongside simple fried pork chops, baked chicken thighs, or sliced smoked sausage. A crisp green salad or a pan of buttered green beans balances the richness nicely. If you’re really leaning into old-fashioned comfort, add warm dinner rolls or buttered white bread to mop up the extra mushroom gravy. They also make a hearty side for meatloaf or roast beef, and the leftovers reheat well for breakfast next to eggs and a few slices of bacon or ham.

Servings: 6

3 pounds golden potatoes, thinly sliced (about 1/8–1/4 inch thick)

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

Scrub the golden potatoes well under cool running water and pat them dry. Leave the skins on for a more rustic, hearty feel, or peel them if you prefer. Slice the potatoes into thin, even rounds, about 1/8–1/4 inch thick, so they cook through and get tender.

In a medium bowl, whisk together the condensed cream of mushroom soup and the milk until the mixture is completely smooth and pourable. It should look like a pale beige gravy with visible mushroom pieces.

Place about one-third of the sliced potatoes in an even layer on the bottom of the slow cooker. Pour about one-third of the soup mixture over the potatoes, spreading it gently with the back of a spoon so most of the slices are lightly coated.

Repeat layering the remaining potatoes and soup mixture two more times, ending with the soup mixture on top. Use the spoon to nudge the top layer so the sauce seeps down between the slices; everything doesn’t have to be submerged, but most of the potatoes should be touched by the sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the sauce is thick, creamy, and bubbling around the edges.

Once cooked, gently stir just the top layer to coat any exposed potato slices with the mushroom cream. Let the potatoes sit, covered and turned off or on WARM, for about 10 to 15 minutes to allow the sauce to thicken slightly and cling to the potatoes.

Taste and add a small pinch of salt and black pepper if needed (the soup already contains salt, so season lightly). Serve the potatoes straight from the slow cooker, making sure each serving has plenty of the creamy mushroom sauce spooned over the top.

To make this feel even more like my mother’s table, you can tuck in what you have without straying from the spirit of a budget-friendly meal. If you have an extra can of mushrooms or a handful of fresh button mushrooms, slice and scatter them between the potato layers for more texture and a stronger mushroom flavor. For a little more richness, you can swap 1/2 cup of the milk for heavy cream or evaporated milk, or dot the top layer with a couple tablespoons of butter before cooking. If you like a bit of onion flavor, thinly slice half an onion and mix it with the potatoes; it will melt into the sauce as it cooks. You can turn this into a one-pot main dish by stirring in up to 2 cups of cooked, diced ham, leftover roast chicken, or browned ground beef between the layers, keeping in mind that adding meat will make it more filling but still very economical. For seasoning, a pinch of garlic powder, dried thyme, or paprika can be whisked into the soup and milk mixture without complicating the recipe. Food safety tips: Always wash and scrub the potatoes well to remove dirt. Keep the potatoes refrigerated until you’re ready to slice and start the slow cooker; do not let sliced potatoes sit out at room temperature for long periods, as they can discolor and lose quality. If you add any meat, make sure it is fully cooked before mixing it in, and refrigerate leftovers within two hours of serving. Store leftovers in a covered container in the refrigerator and use within 3 to 4 days, reheating thoroughly until hot all the way through before eating.