Put frozen curly fries in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

Back when my kids were little and money was tight, I learned to turn a bag of frozen potatoes into something that tasted like it came from a Sunday church potluck. This slow cooker twist uses frozen curly fries, a can of cream soup, shredded cheese, and a little seasoning salt to make rich, tender “Mother’s Day potatoes” with almost no effort. You simply tumble the curly fries into the slow cooker, pour the creamy mixture over the top, and let it all melt together into a cozy, stick-to-your-ribs dish that will have your husband scraping the crock and asking if there’s any more. It’s the kind of easy, comforting recipe that feels special enough for a holiday breakfast or supper, but simple enough for any busy day on the farm or in town.

These slow cooker potatoes are hearty enough to be the star alongside grilled ham, pork chops, or a simple roast chicken. For breakfast, serve them with scrambled eggs, bacon or sausage, and a bowl of fresh fruit. For supper, add a crisp green salad, steamed green beans, or buttered peas to balance the richness. Warm dinner rolls or biscuits are perfect for soaking up the cheesy, creamy sauce at the bottom of the crock.

Servings: 6

1 (24–28 ounce) bag frozen curly fries

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with cleanup.

Pour the frozen curly fries straight from the bag into the bottom of the slow cooker, spreading them into an even layer so they cover the bottom. Do not thaw first.

In a medium bowl, stir together the condensed cream of chicken soup, 1 cup of the shredded cheddar cheese, and the seasoned salt until well combined and fairly smooth.

Spoon the soup and cheese mixture evenly over the frozen curly fries, spreading gently with the back of the spoon so most of the fries are coated. It does not need to be perfect; it will melt and settle as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the curly fries are very tender and the edges are bubbling. Avoid lifting the lid during the first couple of hours so the heat stays in.

During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and cook just until the cheese on top is melted and gooey.

Taste and add a pinch more seasoned salt if needed. Spoon the cheesy potatoes onto plates or into bowls and serve hot while they’re creamy and soft.

You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you keep in the pantry, or use a low-sodium version and adjust the seasoned salt to taste. For a little extra Midwestern flair, stir in 1/2 cup of sour cream with the soup and cheese mixture for a tangier, richer sauce. If your family likes a bit of meat, scatter 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham over the curly fries before adding the soup mixture. A handful of sliced green onions or a teaspoon of dried parsley on top at the end adds a fresh note. For those watching salt, use reduced-sodium soup, a lighter hand with the seasoned salt, and a sharper cheddar, which gives more flavor with less cheese. Food safety tips: Always keep the curly fries frozen until you’re ready to cook and do not let them sit out at room temperature for long. Make sure your slow cooker is set to LOW or HIGH as directed; do not use the “keep warm” setting for cooking, as it won’t bring the food into a safe temperature range quickly enough. Once cooked, refrigerate leftovers within 2 hours in shallow containers, and reheat only once until steaming hot before serving.