My great-aunt made this every Sunday during the depression and the tradition lives on in our family. So simple but the flavors are unreal!

 Slow Cooker 4‑Ingredient Depression‑Era Potato & Onion Bake

Servings: 6

Ingredients

• 3 tbsp unsalted butter, plus extra for greasing

• 2½ lbs russet or Yukon Gold potatoes, peeled and sliced ⅛″ thick

• 2 large yellow onions, sliced ⅛″ thick (half‑moons)

• 3 tbsp all‑purpose flour

• 1 tsp kosher salt (plus more to taste)

• ½ tsp black pepper (optional)

Instructions

1. Prep the slow cooker – Lightly grease the inside of a 4‑ to 6‑qt slow cooker with butter.

2. Mix the seasoning – In a small bowl, combine flour, salt, and pepper (if using).

3. Layer – Arrange a single layer of potato slices (slightly overlapping) on the bottom of the slow cooker. Top with a layer of onions, then sprinkle about 1 tsp of the flour mixture over the onions. Dot with small pieces of butter (about 1 tbsp total per layer). Repeat layers (potatoes → onions → flour → butter) until all ingredients are used, finishing with a potato layer. Dot the top with the remaining butter.

4. Cook – Cover and cook on HIGH for 3½–4 hours or LOW for 6–7 hours, until potatoes are fork‑tender. Do not lift the lid during the first few hours.

5. Finish (optional) – Remove lid and let sit on WARM or LOW with the lid slightly ajar for 15–20 minutes to allow moisture to escape and the top to brown slightly.

6. Serve – Scoop down through the layers to include the buttery, caramelized onions and tender potatoes. Add extra salt at the table if desired.

Note – For a slightly richer, saucier dish, you can drizzle ¼ cup milk or evaporated milk over the top before cooking, though this moves away from the original 4‑ingredient spirit.