I've been making these the same way for thirty years. Crispy on top, creamy underneath, gone in minutes.

This is my go-to four-ingredient summer potato supper: thinly sliced russets layered right in the slow cooker, turning creamy and tender underneath with a golden, crispy top that disappears in minutes. I’ve been making some version of these since I was a teenager helping my mom get dinner on the table between ball games and late shifts, and the method hasn’t really changed in thirty years—just a little lighter, a little simpler. Everything happens in the slow cooker so you’re not heating up the whole kitchen, and the mandoline does the fussy work for you. It’s comfort food that feels nostalgic but fits into a busy weeknight.

Serve these layered potatoes straight from the slow cooker crock with a big green salad, grilled chicken, or simple sausages for an easy summer supper. They’re also great alongside burgers or grilled vegetables when you don’t want to juggle another oven dish. I like to set the crock right on a trivet in the middle of the table, add a bowl of sliced tomatoes with a little salt and olive oil, and call it dinner. Leftovers (if you have any) reheat well in a hot skillet to bring back the crispy edges.

Servings: 6

3 pounds russet potatoes, scrubbed and mandoline-sliced 1/8-inch thick

Grease the slow cooker: Rub the inside of a 5- to 6-quart slow cooker with the softened butter or oil, making sure to coat the bottom and at least halfway up the sides so the potatoes don’t stick and the edges can crisp.

Prep the potatoes: Using a mandoline, slice the scrubbed russet potatoes into 1/8-inch-thick rounds. Keep the slices in loose stacks so they’re easy to layer. If you need to pause, you can briefly cover the sliced potatoes with a clean, damp kitchen towel to keep them from drying out; avoid soaking them in water, which washes off the starch that helps the layers stay creamy.

Season the cream: In a measuring cup or small bowl, whisk together the heavy cream, kosher salt, and black pepper until the salt is mostly dissolved. This seasoned cream is your only flavoring, so don’t skip the salt.

Layer the potatoes: Arrange a single, slightly overlapping layer of potato slices in the bottom of the slow cooker, covering it completely. Give the cream mixture a quick stir, then drizzle a few tablespoons over the potatoes—just enough to lightly coat them. Repeat with more layers of potatoes and small splashes of cream, working your way up until all the potatoes are used. Reserve about 1/3 cup of the cream for the top layer.

Finish the top for crispiness: Arrange the final layer of potatoes as neatly and tightly as you can, shingling the slices in a circular pattern. This helps them brown evenly. Drizzle the remaining cream over the top, then gently press down with clean hands or the back of a spatula so everything settles into a snug, even stack.

Cook low and slow: Cover the slow cooker with its lid and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes in the center are very tender when pierced with a knife and the edges around the crock look set and lightly golden. Try to resist lifting the lid during the first few hours so the heat stays consistent.

Crisp the top: Once the potatoes are fully tender and creamy underneath, remove the lid and turn the slow cooker to HIGH if it isn’t already. Let the potatoes cook uncovered for 25 to 40 minutes, or until the top layer dries out a bit and turns a deeper golden brown with some crispy edges. Every slow cooker is different—start checking at 20 minutes and let them go longer if you like extra crunch.

Rest and serve: Turn off the slow cooker and let the potatoes rest, uncovered, for 10 to 15 minutes. This short rest helps the creamy layers set up so they slice more neatly while the top stays crisp. Serve straight from the crock, scooping down through the golden top to get a little of the crispy and creamy layers in every portion.

For a little extra richness without adding more ingredients, you can swap half of the heavy cream for whole milk or light cream; just know that the full heavy cream version gives the creamiest bottom layer. If you want a hint of onion without chopping, rub the greased crock with a cut clove of garlic or a slice of onion before layering the potatoes. To add gentle heat, sprinkle a pinch of red pepper flakes between a couple of the middle layers. For a slightly lighter take, use 1 cup heavy cream plus 1/2 cup low-sodium chicken broth; the top still crisps nicely, and the bottom stays saucy. If your slow cooker runs hot and you’re worried about burning, line the bottom with a circle of parchment after greasing, and start checking for doneness on the earlier side of the cooking window. For food safety, always keep the potatoes refrigerated until you’re ready to slice, and don’t leave the finished dish at room temperature for more than 2 hours. If you prep the potatoes ahead, slice them no more than 2 hours in advance and store them covered in the fridge (not in water) to avoid bacterial growth and texture loss. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3 to 4 days; reheat until steaming hot in the center before serving.