My grandfather called this his favorite cheap supper during hard times. The tangy tomatoes make these potatoes absolutely irresistible!

This slow cooker 3-ingredient potato and canned tomato bake is the kind of thrifty comfort that saw a lot of Midwestern families through hard times. My grandfather used to call this his favorite cheap supper when money was tight and the garden wasn’t giving much yet. A sack of potatoes, a couple cans of tangy tomatoes, and a pat of fat were all it took to fill the house with that cozy, tomatoey aroma. The tomatoes soak into the soft, golden potato slices, turning them almost creamy around the edges, with bright red stewed tomatoes bubbling up here and there. It’s humble food, but it feels like a warm hug in a bowl, and it’s just right for days when you want something simple, dependable, and easy on the grocery budget.

Serve this potato and tomato bake in deep bowls, making sure to spoon plenty of those orange-red juices over the top. It’s lovely with a wedge of buttered white bread or cornbread to mop up the sauce, and a simple green side—like a tossed salad or some cooked green beans—rounds it out nicely. If you’ve got a bit of cheese or a few slices of leftover sausage, you can offer those on the side for folks to add at the table, but it’s meant to stand on its own as a simple, satisfying, meatless supper.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled (if desired) and thinly sliced

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter taken from the measured amount, or use a light coating of cooking spray so the potatoes don’t stick.

Wash the potatoes and peel them if you like a softer, more old-fashioned texture. Slice the potatoes into thin rounds, about 1/8 to 1/4 inch thick, so they cook through and become tender.

Spread a thin layer of tomatoes with some of their juice over the bottom of the slow cooker, just enough to lightly cover the surface. This keeps the first layer of potatoes from sticking.

Add a layer of potato slices over the tomatoes, overlapping them slightly like shingles. Sprinkle a few small pieces of butter over the potatoes.

Spoon more tomatoes and their juices over the potatoes, covering most of the slices. The juices are what give the potatoes that tangy, saucy flavor my grandfather loved.

Continue layering: potatoes, a few dots of butter, then tomatoes and juice, until you’ve used all the ingredients. Finish with a generous layer of tomatoes on top so the upper potatoes stay moist.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbling with orange-red juices.

Once done, turn off the heat and let the casserole sit with the lid slightly ajar for about 10 minutes to settle and thicken a bit. Gently spoon into bowls, making sure each serving has plenty of potatoes and tomatoes, and serve warm.

You can dress this up or down depending on what you have on hand, but keep the spirit of a simple, thrifty supper. For a little extra richness, add an extra tablespoon of butter or a drizzle of olive oil over the top before cooking. If you like a bit of onion flavor, tuck a very thinly sliced small onion in with the potatoes (this technically adds another ingredient, but it stays true to the old farmhouse style). A pinch of salt and black pepper can be added to each layer if your tomatoes are unsalted or very mild; taste the finished dish before seasoning at the table. For a heartier version, scatter a cup of cooked, crumbled sausage or chopped leftover ham between the potato layers—this was something my grandfather did when there happened to be a bit of meat around. If you prefer a slightly thicker, less brothy result, crack the lid open for the last 30 minutes of cooking so some steam can escape. Food safety tips: Always wash potatoes well and cut away any green spots or deep sprouts before using. If you add meat, make sure it is fully cooked before layering it into the slow cooker, and keep the dish hot (above 140°F) until serving. Refrigerate leftovers within 2 hours in shallow containers and reheat thoroughly before eating.