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

portion.

To keep the spirit of the original 4-ingredient, pantry-staple recipe, treat these ideas as optional tweaks you can add once you’ve tried the base version.

For a peppery kick, add 1/2 teaspoon of freshly ground black pepper along with the salt. If you’d like a slightly richer sauce, stir in 1/4 cup grated Parmesan or a small handful of shredded cheddar during the last 10 minutes of cooking, just long enough to melt.

Fresh herbs aren’t traditional but are lovely if you have them on hand—sprinkle chopped parsley or chives over the finished dish for color and brightness. You can also add sliced onions or a few smashed garlic cloves under the potatoes before pouring in the evaporated milk; they’ll soften into the sauce and add gentle sweetness and aroma.

For a complete one-pot meal, tuck a