Mid-June Magic: Just 4 ingredients. I make this when I want side dishes handled hours ahead so I can enjoy the sunshine.

This little slow cooker potato dish is the kind of thing I lean on in mid-June, when the garden is calling and I’d rather be outside than fussing at the stove. It uses humble canned sliced potatoes, the sort my mother kept stacked in the cellar for “just in case,” and turns them into glistening, golden coins in a buttery, caramelized glaze. With only four ingredients and a plug-in slow cooker, you can have your side dish quietly bubbling away for hours while you enjoy the sunshine, then lift the lid to find tender, bronzed potatoes that look and taste like you worked much harder than you did.

Serve these glazed slow cooker potatoes right from the crock, spooned up alongside grilled chicken, pork chops, or a simple burger hot off the charcoal. They’re especially nice with something smoky from the grill and a crisp green salad or sliced garden tomatoes. A pan of baked beans or buttered corn on the cob turns it into a real Midwestern picnic plate, and any leftovers reheat well next to a breakfast sausage or fried eggs the next morning.

Servings: 6

2 (15-ounce) cans sliced potatoes, drained well

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter from the measured amount or a quick swipe of cooking spray. This helps keep the potatoes from sticking as the glaze bubbles.

Drain the canned sliced potatoes very well. Tip them into a colander, give them a gentle shake, and let them sit for a couple of minutes so excess liquid runs off. Too much liquid will thin out your glaze.

In a small bowl or measuring cup, stir together the melted butter, brown sugar, and salt until the mixture is smooth and syrupy. It will look like a thin caramel sauce.

Layer the drained potato slices evenly in the bottom of the slow cooker, spreading them out so they overlap slightly, like shingles. This helps them cook evenly and lets the edges caramelize.

Pour the butter–brown sugar mixture slowly and evenly over the potatoes, lifting a few slices here and there with a spoon so the glaze can seep down between the layers.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours, or until the potatoes are very tender and the glaze is thick, bubbly, and a deep golden amber color around the edges. Avoid lifting the lid during the first 2 hours so the heat and moisture stay consistent.

Once the potatoes are tender and the edges look caramelized and glistening, gently spoon some of the thickened glaze from the bottom over the top layer. Let the potatoes rest, covered and turned to WARM, for up to 1 hour until you’re ready to serve.

Just before serving, give the potatoes one more gentle baste with the syrupy glaze, being careful not to break them up too much. Serve straight from the slow cooker so they stay hot and glossy.

You can nudge this simple recipe in a few directions while still keeping the spirit of an easy summer side. For a hint of warmth, add a small pinch of ground black pepper or smoked paprika to the butter and brown sugar mixture before pouring it over the potatoes. If you like a little savory depth, stir in 1/2 teaspoon of garlic powder or onion powder with the salt—both go nicely with grilled meats. A sprinkle of chopped fresh parsley or chives over the finished dish brightens the color without changing the flavor much. If you prefer things less sweet, reduce the brown sugar to 1/4 cup and taste the glaze before pouring it on; you can always add a spoonful more sugar and re-stir if needed. For a richer flavor, use salted butter and reduce the added salt slightly, tasting the glaze before you commit. FOOD SAFETY TIPS: Always drain canned potatoes thoroughly and check the cans before opening—discard any that are bulging, badly dented, or rusted. Keep the potatoes in the refrigerator until you’re ready to use them, especially in warm weather, and don’t let the finished dish sit out at room temperature for more than 2 hours (1 hour if it’s very hot outside). When holding on WARM in the slow cooker, be sure the setting is truly hot enough to keep the food above 140°F; if your slow cooker runs cool, it’s safer to turn it back to LOW for short periods. Refrigerate leftovers promptly in a shallow container and reheat until steaming hot before serving again.