Brought this to the Memorial Day cookout and three neighbors asked if I'd make it for their graduation parties next week.

This 4-ingredient slow cooker Memorial Day crispy top potato bake is the kind of dish neighbors remember and ask for again and again. It’s built on the same bones as the old Midwestern funeral potatoes and church-basement hotdishes I grew up with, but simplified for a slow cooker and dressed up with those fun frozen tater tot rounds on top. I first brought this to a Memorial Day cookout because I wanted something that could stay warm without fussing over the oven, and by the time we were packing up, three different neighbors had already asked if I’d make it for their kids’ graduation parties the next week. It’s creamy around the edges, golden and crisp on top, and it feels like the kind of comforting potato dish that has shown up at family tables in our part of the country for generations.

Serve this potato bake right in the slow cooker, set on warm, with a big spoon so folks can help themselves. It pairs nicely with grilled burgers, brats, hot dogs, or barbecue chicken, and it’s wonderful alongside coleslaw, baked beans, and a simple green salad to cut the richness. A bowl of fresh fruit or watermelon on the side keeps the plate feeling bright. If you like, set out a small dish of chopped green onions or parsley so people can sprinkle a little freshness over their serving.

Servings: 8-10

2 pounds frozen diced hash brown potatoes, thawed

Lightly grease a large oval slow cooker (about 6 quarts) with cooking spray or a thin swipe of butter so the potatoes don’t stick around the edges.

In a large mixing bowl, stir together the thawed diced hash brown potatoes, condensed cream of chicken soup, and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated and creamy. The mixture will be thick.

Spoon the potato mixture into the prepared slow cooker and spread it out into an even layer, smoothing the top so the tater tot rounds will sit nicely.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface of the potato layer. This helps the tater tots stick a bit and adds extra cheesy pockets under the crispy top.

Arrange the frozen tater tot rounds in a single, snug layer over the cheese, covering the entire surface. It’s fine if they touch; that helps them brown together into a crisp top crust.

Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potato layer is hot and bubbling around the edges and the tater tot tops are golden and crisp. Avoid lifting the lid during cooking so the heat stays trapped.

If your slow cooker lid tends to drip condensation onto the food, you can carefully lift the lid in the last 30 to 45 minutes, blot the underside dry with a clean kitchen towel, then replace it slightly askew so a little steam can escape and the tater tots stay crisp.

Once the casserole is hot and the tater tot rounds are nicely browned, switch the slow cooker to WARM for serving. Let it sit, uncovered, for 5 to 10 minutes before digging in so the bubbling settles and the top stays crisp. Serve straight from the slow cooker with a sturdy spoon.

You can easily adjust this potato bake to suit your crowd. For a heartier version, stir 1 to 2 cups of cooked, crumbled breakfast sausage, diced ham, or browned ground beef into the potato mixture before adding it to the slow cooker. If you prefer a bit of onion flavor, add 1/2 cup of finely chopped onion or 1/4 cup of dried minced onion to the mix. To make it creamier, stir in 1/2 to 1 cup of sour cream along with the soup and cheese. For a different flavor profile, swap the cream of chicken soup for cream of mushroom or cream of celery, and use a blend of cheeses such as Colby Jack or pepper jack for a little kick. You can also sprinkle a tablespoon or two of ranch seasoning or garlic powder into the potato mixture for extra seasoning. For a slightly lighter option, use reduced-fat condensed soup and part-skim cheese, though the texture may be a bit less rich. If you need a vegetarian version, choose a meatless condensed cream soup and skip any meat add-ins. Food safety tips: Keep the potatoes refrigerated while thawing and do not leave them at room temperature for more than 1 to 2 hours before cooking. Always cook this casserole until it is piping hot in the center; the creamy potato layer should be bubbling around the edges and reach at least 165°F if checked with a food thermometer. Once cooked, do not let the dish sit out at room temperature for more than 2 hours at a buffet or picnic (1 hour if it’s very hot outside). If you’re transporting it to a Memorial Day or graduation gathering, keep the slow cooker on WARM and plug it in as soon as you arrive so it stays safely hot. Refrigerate leftovers promptly in shallow containers and reheat thoroughly before serving again.