Toss frozen potato planks in the slow cooker with 4 other ingredients and get a dish so incredible your family will be scraping the pot clean

These 5-ingredient slow cooker Mother’s Day potatoes are the kind of set-it-and-forget-it dish that makes you feel taken care of right along with your family. Using frozen potato planks means there’s almost no prep, and everything goes straight into the slow cooker—perfect for busy weekends, holidays, or any night you want something cozy without hovering over the stove. The potatoes turn out tender, creamy, and full of flavor, and it’s the sort of dish that has everyone scraping the pot for the last spoonful.

Serve these slow cooker potatoes as a hearty side with roasted or grilled chicken, ham, or a simple pan-seared steak. They’re also wonderful alongside scrambled eggs or a breakfast casserole for a brunch-style Mother’s Day spread. Add a crisp green salad or steamed green beans to balance the richness, and offer extra shredded cheese, sliced green onions, or a dollop of sour cream at the table so everyone can dress up their own serving.

Servings: 6

2 pounds frozen potato planks (straight from the freezer, do not thaw)

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a little butter to help keep the potatoes from sticking.

Pour the frozen potato planks into the slow cooker and spread them into an even layer across the bottom. It’s okay if they overlap a bit; just try to keep the layer fairly even so they cook uniformly.

In a medium bowl, whisk together the condensed cream soup, 1 cup of the shredded cheddar cheese, sour cream, and garlic salt until smooth and well combined.

Spoon the soup mixture over the frozen potato planks, then gently stir and toss right in the slow cooker until all the potatoes are coated. Don’t worry if it looks thick—everything will loosen and get creamy 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 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling around the edges.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let sit on LOW (or WARM, if your slow cooker has that setting) for about 10 minutes, just until the cheese is melted.

Give the potatoes a gentle stir if you like a more mixed, cheesy texture, or leave them as-is for a gooier cheese layer on top. Taste and add a pinch more salt or pepper if needed before serving warm straight from the slow cooker.

For picky eaters, stick with mild cheddar or Colby Jack and skip any extra toppings that might scare them off—serve plain, then let them add ketchup or ranch at the table if that helps. For a little color and extra flavor, you can stir in 1/4 cup finely chopped chives or green onions during the last 30 minutes of cooking, or sprinkle them on top with the final layer of cheese. To add protein, fold in 1 to 1 1/2 cups cooked, crumbled bacon, diced ham, or cooked breakfast sausage when you toss the potatoes with the soup mixture. For a vegetarian version, use cream of mushroom or cream of celery soup and be sure your soup and cheese are labeled vegetarian. If you like a bit of a kick, add 1/4 teaspoon black pepper and a pinch of paprika or cayenne to the sauce mixture. You can also swap in a different cheese—Monterey Jack melts beautifully, and pepper jack will add gentle heat. Food safety tips: Always start with frozen potato planks straight from the freezer; do not let them sit out at room temperature for long before cooking. Keep the slow cooker covered while cooking so it maintains a safe, steady temperature. Use a slow cooker that is at least half full but not more than about three-quarters full to ensure even heating. Once the potatoes are done, do not leave them on the WARM setting for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before serving. Discard any leftovers that have been left at room temperature for more than 2 hours.