Pour evaporated milk over raw baby potatoes, together with 2 pantry staples, into slow cooker for a hearty family supper that disappears faster than a

This slow cooker 4-ingredient Amish-style evaporated milk potato dish is the kind of humble, comforting food that makes a weeknight feel special. It’s inspired by the simple, thrifty cooking traditions found in Amish farm kitchens: minimal ingredients, long gentle cooking, and a focus on hearty, stick-to-your-ribs sides that can double as a main.

Here, you pour evaporated milk over raw baby potatoes right in the slow cooker, add just two pantry staples—salt and butter—and let time do the rest. The starch from the potatoes mingles with the milk to create a rich, velvety sauce that clings to every bite, making this a family supper that tends to disappear faster than anything else on the table.

Serve these creamy Amish-style evaporated milk potatoes straight from the slow cooker alongside simple proteins like roast chicken, pan-seared pork chops, or baked ham. A crisp green salad or steamed green beans will balance the richness nicely, and a loaf of crusty bread or warm dinner rolls is perfect for soaking up the extra sauce.

If you’d like to turn this into a one-bowl supper, top each serving with sliced hard-boiled eggs or a scoop of leftover shredded roast meat and a sprinkle of fresh herbs.

Servings: 6

2 1/2 pounds small baby potatoes, scrubbed and left whole (or halved if large)

Rinse the baby potatoes under cool water and scrub off any dirt. Pat them dry with a clean kitchen towel. Leave them whole if they are bite-sized; if some are larger than 1 1/2 inches, cut those in half so they cook evenly.

Lightly grease the inside of a 4- to 6-quart slow cooker with a small dab of butter or a quick spray of cooking oil to help prevent sticking and make cleanup easier.

Place the raw baby potatoes in an even layer in the bottom of the slow cooker. They should sit snugly but still in a single layer or only slightly mounded.

Scatter the remaining butter pieces evenly over the potatoes. Sprinkle the kosher salt over the top so it seasons the potatoes and the cooking liquid.