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.
Slow Cooker Amish Evaporated Milk Baby Potatoes
Servings: 6
Ingredients
2 1/2 pounds small baby potatoes, scrubbed and left whole (or halved if large)
1 (12-ounce) can evaporated milk
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt, plus more to taste
Directions
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
