Found this in my great-grandmother's handwritten recipe box from 1932. She fed a family of eight on this for almost nothing!

This slow cooker 3-ingredient potato and sauerkraut is the kind of humble, belly-filling dish my great-grandmother would have leaned on during lean years on the farm. It tastes like something straight out of a 1932 handwritten recipe card: simple, thrifty, and meant to stretch a few pantry staples to feed a big, hardworking family. Potatoes, sauerkraut, and a little fat are all you need to turn out a pot of tender, golden wedges nestled into tangy, juicy cabbage. It’s the sort of food that kept eight hungry mouths full on almost nothing, and it still works just as well today when you want something cozy and uncomplicated.

Serve this hot right out of the slow cooker with plenty of the juices spooned over the potatoes. It pairs nicely with simple things you likely already have: sliced rye or crusty bread to mop up the tangy broth, a knob of butter on top of each serving, and maybe some sliced raw onion or a spoonful of mustard on the side for those who like a little bite. If you have sausage, ham, or leftover roast, you can serve it alongside or on top, but it’s hearty enough to stand alone with just a green salad or some cooked carrots or beans to round out the plate.

Servings: 6-8

3 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges

Lightly grease the inside of a large slow cooker with a little of the bacon drippings, lard, or butter to keep things from sticking.

Spread half of the sauerkraut in an even layer on the bottom of the slow cooker, including some of its juices so there is moisture for the potatoes to cook in.

Arrange all of the potato wedges on top of the sauerkraut in a snug, even layer. It is fine if they overlap; just try to keep them mostly in a single, thick layer so they cook evenly.

Drizzle or dot the remaining bacon drippings, lard, or butter over the potatoes, making sure to get some fat over most of the surface. This will help the potatoes turn tender and give the edges a soft, caramelized look.

Top the potatoes with the remaining sauerkraut, spreading it out so it covers the potatoes. Pour any remaining sauerkraut juices over the top to keep everything moist while it cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for about 4 hours, until the potatoes are very tender when pierced with a fork and the sauerkraut is soft and lightly browned around the edges.

Once done, gently stir just enough to tuck some of the sauerkraut down between the potatoes, but don’t overmix—you want to keep most of the wedges intact. Taste and add a little salt only if needed, since sauerkraut is already salty.

Serve the potatoes and sauerkraut hot, spooning some of the flavorful juices from the bottom of the slow cooker over each portion.

If you want to keep this as close as possible to a 1930s farmhouse recipe, stick with just potatoes, sauerkraut, and some kind of rendered fat—bacon drippings and lard were very common back then because they were cheap and always on hand. You can swap in unsalted butter or a neutral oil if that’s what you have, but animal fat gives the most old-fashioned flavor. For a bit more richness without adding new ingredients, you can reserve a spoonful of the fat to drizzle over the top right before serving. If you don’t have russet or Yukon Gold potatoes, any starchy or all-purpose potato will work; just avoid small waxy varieties if you want that soft, fluffy interior with lightly caramelized edges. For a heartier meal, you can tuck a few raw bratwursts or smoked sausages on top of the potatoes before adding the final layer of sauerkraut—just know that this technically adds more ingredients beyond the original three. A few caraway seeds or black pepper sprinkled in are also very traditional with sauerkraut, but again, they’re extras. Food safety tips: Always keep sauerkraut refrigerated until you are ready to use it, and use clean utensils to avoid introducing bacteria into the jar or bag. Make sure your slow cooker is set to LOW or HIGH as directed, and avoid leaving it on the WARM setting for the full cook time, as that may not keep the food at a safe temperature. If you add any raw meat, be sure it reaches a safe internal temperature (165°F for poultry, 160°F for ground meats, and 145°F for whole cuts of pork or beef with a rest time). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving again.