My great grandmother fed her brothers this 3-ingredient masterpiece during the worst years. It is incredibly cheap to make and has the most comforting texture for any gathering.

This slow cooker 3-ingredient poor boy potatoes recipe is my cozy, modern take on the kind of dish my great grandmother used to stretch through the worst years when money was tight and she was feeding a house full of brothers. It’s incredibly cheap to make, uses just potatoes, onions, and a simple beefy broth, and turns into the softest, most comforting pot of golden wedges and silky onion slices. Everything simmers low and slow in the crockpot until the potatoes are tender, the onions are translucent, and the broth turns dark and glossy—perfect for ladling into bowls or setting out at a family gathering when you need something warm, filling, and unfussy.

Serve these poor boy potatoes straight from the slow cooker on warm plates or in shallow bowls, making sure to scoop plenty of the dark, glossy cooking liquid over the top. They’re great on their own with some crusty bread for dunking, or alongside simple proteins like pan-fried sausage, baked chicken thighs, or leftover roast. For a budget-friendly spread, pair them with a basic cabbage salad or frozen green beans and call it dinner. If you’re feeding a crowd, keep the crockpot on warm and let everyone help themselves, almost like a potato stew bar—just set out black pepper, hot sauce, or a little butter so people can dress up their own bowls.

Servings: 4

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

Lightly grease the inside of your slow cooker with a bit of oil or nonstick spray if you have it (this just helps with cleanup, but it’s optional).

Layer half of the sliced onions across the bottom of the slow cooker, spreading them out so they mostly cover the surface. This creates a soft bed for the potatoes and keeps them from sticking.

Arrange all of the potato wedges on top of the onions. It’s fine if they overlap and pile up a bit; just try to spread them somewhat evenly so they all get some contact with the broth.

Scatter the remaining sliced onions over the potatoes, tucking some down into the gaps so you get those translucent, silky onion pieces all through the dish.

Slowly pour the beef broth over the potatoes and onions, aiming to moisten as much of the surface as possible. The broth will not fully cover the potatoes; that’s okay. As they cook, the potatoes will release some of their own moisture and everything will settle into a dark, glossy, starchy broth.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and some edges are just starting to break down. The onions should be soft and translucent, and the liquid should look darker and slightly thickened.

Once the potatoes are tender, gently stir from the sides toward the center to coat the wedges in the glossy broth without smashing them too much. Taste a small piece and, if you’d like, season your own bowl with a pinch of salt or pepper at the table, but the base recipe stays at 3 ingredients.

Switch the slow cooker to WARM and serve the potatoes straight from the crock. Ladle the soft golden wedges and onions into bowls, making sure to spoon plenty of the dark, savory liquid over the top for that comforting, almost stew-like texture.

To keep this recipe true to its 3-ingredient, hardship-era roots, the base version uses only potatoes, onions, and beef broth (or bouillon and water). If you’re not strictly counting ingredients, you can customize it a bit. For extra richness, add a small knob of butter to each bowl when serving, or stir 1 to 2 tablespoons of butter into the crockpot at the end so it melts into the broth. If you prefer a vegetarian version, swap the beef broth for vegetable broth; you’ll lose the classic beefy flavor but keep the same soft, comforting texture. For a slightly thicker, more stew-like dish, lightly mash a few potato pieces against the side of the slow cooker and stir them back into the liquid. You can also use red potatoes if that’s what you have; they’ll hold their shape a bit more and be less fluffy than russets. Food safety tips: Always wash and scrub potatoes well to remove dirt and any sprouts or green spots—cut away green areas, as they can be bitter. Use clean cutting boards and knives, and keep the lid on the slow cooker while cooking so the internal temperature stays safe. If you use bouillon, dissolve it fully in hot water before adding so there are no concentrated salty pockets. Once cooked, do not leave the potatoes sitting on the counter in the slow cooker for more than 2 hours; refrigerate leftovers in a shallow container and reheat thoroughly until steaming hot before eating.