My depression-era grandmother made this every Sunday and we thought it was the most luxurious thing. Three ingredients and pure comfort.

This slow cooker 3-ingredient poor man’s potato and evaporated milk dish is straight out of the Depression-era Midwest, the kind of thing my grandmother would put on the table every Sunday and make us feel like we were eating high-class restaurant food. It’s nothing more than potatoes, a can of evaporated milk, and a bit of butter, but the way it all melts together in the slow cooker turns humble pantry staples into something silky, cozy, and deeply comforting. The potatoes soften into tender chunks surrounded by a creamy, slightly caramelized sauce that feels far fancier than it really is—exactly the kind of frugal luxury folks relied on when times were lean but love was abundant.

Serve these creamy potatoes straight from the slow cooker with a big spoon, letting everyone help themselves to the tender chunks and rich sauce. They’re lovely alongside simple Sunday fare: roast chicken or a small pork roast if you have it, or just with fried eggs and a slice of toast when you don’t. A side of green beans, peas, or a basic garden salad helps balance the richness. If you’re really stretching a budget, ladle the potatoes over slices of bread or biscuits to make a hearty plate that fills everyone up without costing much.

Servings: 4–6

3 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Lightly grease the inside of a 4- to 6-quart slow cooker with a small amount of butter to help keep the potatoes from sticking and to encourage those nice caramelized edges.

Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly and stay in tender pieces instead of turning into complete mush.

Place the potato chunks into the greased slow cooker, spreading them out in an even layer.

Scatter the butter pieces evenly over the potatoes so they melt down between the chunks as everything cooks.

Pour the can of evaporated milk evenly over the potatoes and butter. Gently nudge the potatoes with a spoon to help the milk settle down around them, but don’t worry about fully stirring at this point.

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. Avoid lifting the lid too often, as that releases heat and slows down the cooking.

Once the potatoes are tender, use a large spoon to gently stir from the edges inward, scraping up any caramelized bits from the sides and bottom of the slow cooker and folding them into the sauce. Some potatoes will break down into a loose mash while others stay in soft chunks, giving you a creamy but slightly rustic texture.

If the mixture looks a little too thick, you can stir in a splash of water or a bit more evaporated milk if you have another can open; if it seems too loose, leave the lid off and let it sit on WARM or LOW for 10 to 15 minutes, stirring a couple of times so some liquid can evaporate.

Taste and, if desired, add a small pinch of salt and pepper at the table, but the base recipe stays true to the simple, three-ingredient spirit. Serve warm straight from the slow cooker, making sure to scoop plenty of the creamy sauce over each portion.

To stay true to the spirit of my grandmother’s Sunday potatoes, this recipe keeps to three basic ingredients: potatoes, evaporated milk, and butter. Still, once you’ve made it that way a few times, you can gently dress it up when the pantry allows. For a richer dish, use 6 tablespoons of butter instead of 4, or stir in an extra splash of evaporated milk at the end to loosen the sauce. If you’re not worried about the strict three-ingredient rule, a pinch of salt and black pepper at the table will wake up the flavors, and a handful of shredded cheese stirred in right before serving turns it into something close to a poor man’s au gratin. You can also mash more vigorously if you prefer a smoother mashed-potato texture, or leave the chunks mostly intact for a stew-like side. Food safety tips: Store leftovers in a shallow, covered container in the refrigerator within 2 hours of cooking, and use within 3 to 4 days. Reheat gently on the stove or in the microwave until piping hot all the way through (165°F/74°C). Do not leave the slow cooker on WARM for more than 2 hours after cooking is done, and never reheat leftovers directly in the slow cooker from cold; instead, reheat on the stove or in the microwave, then transfer to the slow cooker to keep warm if needed.