My sister-in-law begged me for this recipe after Easter dinner last year. Creamy, rich, and completely effortless.

This 4-ingredient slow cooker creamy potato bake is exactly the kind of dish that quietly steals the show at a holiday table. I first brought it to an Easter gathering as a low-stress side, and it disappeared so fast that my sister-in-law cornered me in the kitchen to beg for the recipe. It leans on frozen diced hash browns and a simple cream mixture to create a rich, velvety casserole with almost no effort. Everything bakes together low and slow in the slow cooker, so you get that golden, bubbling, creamy center with practically zero hands-on time—perfect when the oven is already busy with ham and rolls.

Serve this creamy potato bake straight from the slow cooker on its warm setting, spooned alongside baked ham, roasted turkey, or a simple roast chicken. It’s especially good with something bright and acidic on the plate—think a crisp green salad with a tangy vinaigrette, steamed green beans with lemon, or roasted asparagus. For brunch, pair it with scrambled eggs, fruit salad, and a simple green salad. A sharp, zippy condiment like grainy mustard or pickled vegetables on the table helps balance the richness.

Servings: 8-10

2 pounds frozen diced hash brown potatoes (about 1 large bag, unthawed)

Lightly grease a large oval slow cooker (5- to 7-quart) with nonstick spray or a thin film of butter to help prevent sticking and promote those golden edges.

In a large mixing bowl, whisk together the heavy cream, kosher salt, and garlic powder until the seasoning is evenly distributed throughout the cream.

Add the frozen diced hash brown potatoes to the bowl (no need to thaw) and 1 1/2 cups of the shredded cheddar cheese. Toss gently with a spatula until all the potatoes are well coated in the creamy mixture and the cheese is evenly dispersed.

Transfer the potato mixture to the prepared slow cooker, spreading it into an even layer and smoothing the top lightly with the back of a spoon.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface. This will create that golden, bubbling top you’re after.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the potatoes are very tender when pierced with a fork and the edges are bubbling and lightly browned. Avoid lifting the lid during the first 3 hours so the casserole can set and stay creamy.

If you’d like a deeper golden top and your slow cooker has a “bake” or “brown” function, use it for the last 15 to 20 minutes. Otherwise, simply let it continue on LOW until the cheese is melted and the edges are lightly caramelized.

Once done, switch the slow cooker to WARM. Let the casserole rest, covered, for 10 to 15 minutes to thicken slightly before serving. Serve straight from the slow cooker, scooping down through the creamy center to show off the bubbling cheese and tender potatoes.

For a slightly lighter version, you can swap half of the heavy cream for whole milk or half-and-half; the casserole will still be creamy, just a bit less rich. If you prefer a more savory edge, add 1 teaspoon of onion powder or a pinch of smoked paprika to the cream mixture. For cheese lovers, mix in a blend of cheeses—try half sharp cheddar and half Gruyère or Monterey Jack for extra melt and flavor. To make it more substantial for a brunch main, fold in 1 to 1 1/2 cups of diced cooked ham before transferring the mixture to the slow cooker. If you like a bit of texture contrast, sprinkle the finished casserole with finely crushed buttery crackers or toasted panko just before serving (add them at the end so they don’t get soggy in the slow cooker). For those cooking ahead, you can toss the potatoes with the cream and cheese, transfer to the slow cooker insert, cover, and refrigerate overnight; in the morning, set the insert into the base and cook as directed, adding 30 minutes or so to the total time if starting from cold.