Pour cheddar cheese soup over raw diced potatoes, paired with 2 simple additions, into slow cooker for a comforting side dish that's always a yes in my house

This slow cooker 4-ingredient Amish-style cheddar potato dish is the kind of cozy, no-fuss side that fits right into a busy family weeknight. You literally pour cheddar cheese soup over raw diced potatoes, add just two simple pantry staples, and let the slow cooker do the work. It reminds me of the comforting, church-basement potatoes I grew up with here in the Midwest—creamy, cheesy, and always the first thing to disappear at potlucks. It’s perfect for days when you want something warm and homemade without hovering over the stove.

These cheddar potatoes are wonderful alongside roasted or grilled chicken, meatloaf, pork chops, or a simple baked ham. I like to add a green vegetable—steamed broccoli, green beans, or a tossed salad—to balance the richness. They also make a great base for a simple dinner bowl: spoon the potatoes into a bowl and top with leftover shredded chicken or crumbled bacon and a sprinkle of extra cheese. For holidays, serve them on a big platter with chopped fresh parsley so they feel a little extra special on the table.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.

Peel the potatoes (if desired) and dice them into roughly 1/2-inch cubes so they cook evenly. Place the raw diced potatoes directly into the bottom of the slow cooker, spreading them into an even layer.

In a medium bowl, add the condensed cheddar cheese soup, sour cream, and salt. Stir until the mixture is smooth and well combined.

Pour the cheddar cheese soup mixture evenly over the raw diced potatoes in the slow cooker, making sure most of the potatoes are coated. Use a spoon or spatula to gently stir and fold just until everything is lightly combined, without mashing the potatoes.

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 sauce is bubbly and thickened.

Once cooked, give the potatoes a gentle stir to coat them evenly in the cheesy sauce. Taste and add a pinch more salt if needed.

Serve the cheddar potatoes hot straight from the slow cooker, or transfer to a warm serving dish. If you’d like, garnish with a little chopped parsley or a sprinkle of black pepper before bringing them to the table.

For a little extra flavor, you can stir in 1/2 teaspoon of garlic powder or onion powder along with the salt. If your family likes a bit of texture, leave the potato skins on and just scrub the potatoes well before dicing. To make this more of a main dish, fold in 1 to 1 1/2 cups of cooked, diced ham or shredded rotisserie chicken during the last 30 minutes of cooking. For picky eaters who like things extra cheesy, sprinkle 1/2 to 1 cup of shredded cheddar cheese over the top during the final 10 to 15 minutes, just until melted. If you need to stretch the recipe for a crowd, add an extra 1/2 pound of potatoes and a splash of milk (2 to 4 tablespoons) to loosen the sauce. These potatoes also hold well on the “warm” setting for up to an hour, which is handy if you’re waiting on everyone to get home or timing a holiday meal.