Dump frozen diced potatoes in the slow cooker with 3 other simple items to get a dish so delicious your family will be begging for it at every holiday gathering.

This little slow cooker potato dish is the kind of thing Midwestern church basements and Easter buffets are built on. My mother started making something like this back in the 1960s, when frozen potatoes first became easy to find at our tiny town grocery. She loved that you could just dump everything in one pot before church and come home to a bubbling, creamy pan of potatoes that tasted like you’d fussed all morning. With only four ingredients and almost no prep, these Easter gathering potatoes are the kind of simple, comforting food your family will start requesting at every holiday—and you won’t mind one bit, because the slow cooker does all the work.

These potatoes are right at home beside a baked or glazed ham, roast turkey, or meatloaf, and they’re wonderful spooned up with green beans, buttered corn, or a crisp lettuce salad. I like to set the slow cooker right on the buffet so folks can help themselves, and they stay warm all through the meal. Add some dinner rolls or biscuits to mop up the creamy sauce, and you’ve got the kind of plate that feels like Sunday supper at Grandma’s house.

Servings: 8

1 (32-ounce) bag frozen diced potatoes (hash brown-style, unthawed)

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray so the potatoes don’t stick too much around the edges.

Pour the frozen diced potatoes straight into the bottom of the slow cooker. There’s no need to thaw them; just spread them out in an even layer so they look like a snowy blanket across the bottom.

In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well blended.

Add 1 cup of the shredded cheddar cheese to the soup and sour cream mixture, and stir until the cheese is evenly distributed.

Pour this creamy mixture over the frozen diced potatoes in the slow cooker. Use a spoon or spatula to gently fold and stir until all the potatoes are coated. It doesn’t have to be perfect; just make sure there aren’t any big dry pockets of potatoes.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are tender when pierced with a fork and the edges are bubbling.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let it cook for another 10 to 15 minutes, just until the cheese on top is melted.

Give the potatoes a gentle stir if you like them extra creamy all the way through, or leave the cheesy layer on top for a more casserole-like feel. Switch the slow cooker to WARM for serving, and set it right on the table or buffet so everyone can scoop out a big spoonful.

If your family prefers a milder flavor, you can use cream of mushroom or cream of celery soup in place of the cream of chicken. For a little extra color and crunch, stir in 1/2 cup of finely chopped onion or green onion before cooking, or sprinkle sliced green onions over the top just before serving. You can swap the cheddar for Colby Jack or a sharp white cheddar if that’s what you keep on hand. To stretch the dish for a bigger crowd, add an extra 8–12 ounces of frozen diced potatoes and a splash of milk, then taste and adjust salt at the end. If you like a bit of smoky flavor, stir in a handful of cooked, crumbled bacon right before serving. These potatoes also travel well—just plug the slow cooker in at your destination and keep them on WARM so they stay creamy and inviting on the holiday table.