Put unpeeled sliced russet potatoes in the slow cooker and 2 other ingredients to get a meal so amazing your husband will be begging for more.

Arrange the unpeeled sliced russet potatoes in the bottom of the slow cooker in an even layer, then continue layering the remaining slices on top, loosely shingling them so there are minimal gaps. This helps them cook evenly and soak up the cream and butter.

Drizzle the heavy cream evenly over the layered potatoes, trying to cover as much surface area as possible so the cream can seep between the slices.

Dot the top of the potatoes with the remaining pieces of salted butter, spacing them out so the butter melts and runs down through the layers as the potatoes cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the cream and butter have thickened into a rich, glossy sauce.

Once cooked, gently stir just the top layer to coat everything in the creamy butter sauce, being careful not to mash the potatoes. Taste and, if desired, adjust seasoning at the table with a light sprinkle of salt and freshly ground black pepper.

Turn the slow cooker to WARM and let the potatoes sit, covered, for 10 to 15 minutes before serving to allow the sauce to thicken slightly and cling to the potatoes. Serve straight from the slow cooker for an easy, family-style presentation.

To keep the spirit of a true 3-ingredient recipe, all add-ins are optional and best added at the table. For a more herbaceous holiday feel, sprinkle finished portions with chopped fresh parsley, chives, or thyme.