Poor Man’s Potato and Gravy. My grandma made this every week when we didn’t have much money. The potatoes get soft in the yummy gravy. It feels like a big warm hug!
Poor Man’s Potato and Gravy. Simple, hearty slow cooker potatoes swim in rich brown gravy made from cans and broth. Tender chunks soak up flavor for cozy meals. Budget-friendly pantry staple that simmers all day, fills the home with warmth, and pairs perfectly with veggies or bread for easy family dinners.)
This easy slow cooker potato and gravy dish uses just 3 things. It’s simple, filling comfort food from my grandma’s tough times. Potatoes soak up the thick brown gravy and turn super soft. Made with stuff from your kitchen, it takes minutes to start and cooks while you’re busy. The house smells so good, and it pulls the family together easy.
Serve it hot on a plate with fresh veggies like green beans, peas, or carrots for color. Spoon over toast, rice, or noodles to make more. Add a crisp salad and black pepper on top.
Servings: 4
Ingredients
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3 pounds russet or Yukon Gold potatoes, peeled and chopped into 1-inch pieces
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2 (10.5-ounce) cans brown or beef gravy (or mushroom gravy without meat)
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1 1/2 cups low-salt beef broth (or veggie broth)
Poor Man’s Potato and Gravy: Directions
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Spray or oil a 4- to 6-quart slow cooker so nothing sticks and it’s easy to clean.
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Peel potatoes and cut into 1-inch chunks for even cooking. Put them all in the cooker.
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Mix gravy and broth in a bowl until smooth and runny. This makes the gravy base.
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Pour it over the potatoes. Stir gently so potatoes get covered in liquid. Some can stick out.
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Put on the lid. Cook on LOW 6-7 hours or HIGH 3-4 hours till potatoes are soft with a fork. Don’t peek much.
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Stir potatoes into gravy. Potato starch makes it thick and shiny. If it is too runny, cook it on warm for 15 to 20 minutes without the lid, and stir it sometimes.
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Try it and add some salt or pepper if you like. Cans have salt already. Serve hot on plates.