Toss sliced potatoes in the slow cooker with 4 other ingredients and watch your family fight over seconds at dinner.

This 5-ingredient slow cooker creamy layered potato dish is the kind of comfort food that makes everyone linger around the table and then fight over the last scoop. Thinly sliced russet potatoes get tossed right in the slow cooker with a few simple staples you probably already have on hand, then cook down into tender, cheesy, spoonable layers. It’s perfect for busy weeknights, potlucks, or anytime you want a cozy side that feels special without a lot of fuss.

Serve these creamy layered potatoes alongside roast chicken, meatloaf, pork chops, or grilled sausages. They’re also lovely with a simple green salad or steamed vegetables to balance out the richness. For a heartier plate, add a side of green beans or roasted broccoli and some crusty bread to soak up the extra sauce. They reheat well, so don’t hesitate to double the batch if you’re feeding a crowd or planning for leftovers.

Servings: 6

3 pounds russet potatoes, peeled and very thinly sliced

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help prevent sticking.

Peel the russet potatoes and slice them very thinly into rounds, about 1/8 inch thick. A mandoline or the slicing side of a box grater makes this fast and helps the potatoes cook evenly.

In a large bowl, add the thinly sliced potatoes, heavy cream, salt, and black pepper. Toss gently with clean hands or tongs until every slice is lightly coated and the seasoning is evenly distributed.

Spread a thin, even layer of the cream-coated potato slices over the bottom of the slow cooker, arranging them in overlapping circles so the bottom is fully covered.

Sprinkle a small handful of shredded cheddar cheese over the first layer of potatoes.

Continue layering: add more cream-coated potato slices in an even layer, then another sprinkle of cheese. Repeat these layers, ending with a final layer of potatoes topped with the remaining cheese. As you build, lightly press the layers down so they settle into a snug stack.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbling and lightly browned.

Once cooked, turn off the slow cooker and let the potatoes rest, covered, for about 10 to 15 minutes. This short rest helps the creamy layers set up a bit so they scoop more neatly.

Spoon the layered potatoes straight from the slow cooker to serving plates, making sure to dig down so you get some of the soft, creamy layers from the bottom for each portion. Serve warm and watch them disappear.

For picky eaters, swap sharp cheddar for a milder cheese like Colby Jack or mozzarella, or use half and half to lighten the flavor and richness. If your family loves extra flavor, add a teaspoon of garlic powder or onion powder to the cream before tossing with the potatoes (this would be a sixth ingredient, so only use it if you’re not strictly counting). You can also stir in 1/2 cup of grated Parmesan cheese for a nuttier, more grown-up taste. For a slightly lighter version, use half heavy cream and half whole milk, but keep in mind the sauce will be a bit thinner. If you need to stretch the dish for a larger crowd, add an extra pound of potatoes and a little more salt and cheese, then use a larger slow cooker so the layers aren’t too thick. Food safety tips: Always keep the potatoes refrigerated until you’re ready to slice them to reduce bacterial growth, and don’t leave the finished dish sitting at room temperature for more than 2 hours. Make sure the potatoes are sliced evenly and not too thick so they reach a safe, tender temperature all the way through. If you prepare the sliced potatoes ahead of time, store them in cold water in the refrigerator and drain and pat dry before tossing with cream to avoid excess moisture that can water down the sauce. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming hot before serving.