May Cookout Magic: Merely 3 ingredients. I throw this together early in the morning so I can enjoy the sunshine outside while dinner makes itself.

This is my go-to May cookout magic: 3-ingredient slow cooker backyard party potatoes using cubed yellow potatoes. I toss everything into the slow cooker early in the morning before work or before we head outside, and by the time we’re ready to eat, the potatoes are tender, the sauce is velvety, and the top has that bubbly, golden, almost crusty layer that makes everyone hover over the slow cooker with a spoon. It’s not a fancy, chef-y dish—just a super practical Midwest-style comfort side that quietly does its thing while you soak up the sunshine.

Serve these creamy, cheesy potatoes right out of the slow cooker on warm, alongside grilled burgers, brats, hot dogs, or barbecue chicken. They’re also great with a simple green salad, grilled veggies, or corn on the cob to balance out the richness. I like to set the slow cooker on the picnic table with a big spoon so people can help themselves and go back for seconds while the rest of the cookout food comes off the grill.

Servings: 8

3 pounds yellow potatoes, scrubbed and cut into 1-inch cubes

Lightly grease the insert of a 5- to 6-quart slow cooker with nonstick spray or a thin swipe of oil to help prevent sticking and make cleanup easier.

Add the cubed yellow potatoes to the slow cooker. Spread them into an even layer so they cook evenly.

In a medium bowl, stir together the condensed cream of chicken soup and 1 1/2 cups of the shredded cheddar cheese until you have a thick, fairly smooth mixture. It will be very thick—that’s what you want for a velvety sauce later.

Pour the soup-and-cheese mixture over the potatoes. Use a spatula or spoon to gently fold and stir until most of the potato cubes are coated and the sauce is spread throughout the slow cooker.

Smooth the top into an even layer, then sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface. This will melt and form that bubbly, golden, slightly crusty top as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the edges of the sauce are bubbling. Avoid removing the lid during the first few hours so the heat stays consistent.

Once the potatoes are tender and the top is melted and golden around the edges, turn the slow cooker to WARM for serving. If there is condensation on the lid, carefully tilt it away from you and let the moisture drip into the sink instead of onto the cheese topping so it stays glistening and not watery.

Before serving, gently stir just the lower layers if needed to coat any remaining dry potato cubes in sauce, but try to keep the top layer mostly intact so you keep that bubbly, golden crust. Serve straight from the slow cooker and enjoy.

You can easily tweak these party potatoes while still keeping the spirit of a simple, hands-off side. For extra flavor without adding more ingredients, substitute cream of mushroom or cream of celery soup for a different cozy vibe, or use a smoky cheddar cheese for a subtle grilled flavor. If you want a slightly lighter version, swap one can of cream of chicken soup for a reduced-fat variety and use reduced-fat cheddar, but keep in mind the sauce will be a little less rich. To add a bit of texture without fuss, you can broil the slow cooker insert (only if it’s oven-safe—check your manual) for a few minutes at the end to deepen the golden crust. Food safety tips: Always scrub the potatoes well and cut them into evenly sized cubes so they cook through safely and evenly. Keep the lid on the slow cooker during cooking to maintain a safe, steady temperature; frequent lifting can extend cook time and keep the potatoes in the “danger zone” too long. Do not leave the finished dish at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at your cookout). Refrigerate leftovers in shallow containers within 2 hours of cooking and reheat thoroughly until steaming hot before eating.