Dump raw peeled Idaho potato chunks in the crock and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker Amish June Jubilee potato dish is the kind of humble, comforting food that used to show up on church supper tables and summer porch gatherings all across the rural Midwest. You simply dump raw peeled Idaho potato chunks into the crock with four pantry staples, and a glossy, amber-brown butter glaze forms as it cooks low and slow. It’s the sort of no-fuss recipe you make when the garden is calling, company is coming, or you just want a hands-off side that tastes like it’s been fussed over all afternoon.

Serve these tender, buttery-sweet potatoes with simple country mains: roast chicken, meatloaf, baked ham, pork chops, or grilled sausages. A crisp green salad, buttered peas, or green beans with onion make nice bright companions to balance the richness. Spoon any extra amber glaze from the bottom of the crock over the potatoes right at the table, and if you like, add a basket of warm dinner rolls or cornbread to soak up every last bit.

Servings: 6

3 pounds raw Idaho potatoes, peeled and cut into 1 1/2-inch chunks

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.

Peel the Idaho potatoes and cut them into chunky, even pieces about 1 1/2 inches in size so they cook at the same rate.

Dump the raw peeled Idaho potato chunks straight into the bottom of the slow cooker, spreading them into an even layer.

In a small bowl or measuring cup, whisk together the melted butter, brown sugar, salt, and black pepper until the sugar is mostly dissolved and the mixture looks like a glossy, amber syrup.

Pour the amber butter mixture evenly over the potatoes in the slow cooker, making sure as many pieces as possible are coated; do not add any extra liquid.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the potatoes are very tender when pierced with a fork and are coated in a translucent amber glaze at the bottom of the crock.

Once tender, gently stir the potatoes from the bottom up to coat them fully in the buttery amber gel, being careful not to mash them.

Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve the potatoes hot, spooning extra glaze from the bottom of the slow cooker over each serving.

For a slightly tangier Amish-style flavor, you can stir in 1 to 2 tablespoons of apple cider vinegar to the butter and brown sugar mixture before pouring it over the potatoes; this will keep the amber color while adding a gentle sweet-and-sour note. If you prefer a more savory version, reduce the brown sugar to 3 tablespoons and add 1 teaspoon of dried parsley or thyme to the butter mixture. To make it feel more like a main dish, add fully cooked sliced smoked sausage or diced ham on top of the potatoes before cooking, keeping the total amount modest so the potatoes still sit in a single layer. For a creamier finish, sprinkle 1/2 cup of shredded cheddar or Colby-Jack over the potatoes during the last 15 minutes of cooking, just until melted. Food safety tips: Always start with clean, firm potatoes; discard any that are green or heavily sprouted. Keep the potatoes peeled and cut just before cooking or store them briefly in cold water in the refrigerator to prevent browning, then drain well so excess water doesn’t dilute the glaze. Use a slow cooker that is at least half full but not more than three-quarters full so it heats properly and quickly reaches a safe temperature. Cook on LOW as directed and avoid lifting the lid unnecessarily, which can extend cooking time and keep the food in the temperature “danger zone” longer. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat thoroughly until steaming hot before serving.