I brought this to the neighborhood cookout and three different dads asked for the recipe. Creamy with just the right tang.

This is the kind of dish that disappears from the picnic table before the burgers are even off the grill. It’s a 5-ingredient, slow cooker, loaded ranch potato bake that tastes like all the best parts of a baked potato bar, but you can make it ahead and forget about it. I first started making something like this for our church potlucks back in the late ’80s, when ranch seasoning was the new darling of every Midwestern kitchen. Over the years I pared it down to just a handful of ingredients and let the slow cooker do the work. The potatoes turn creamy, the ranch gives a gentle tang, and the cheese and bacon on top make it feel like a real summer cookout treat—the kind that has dads hovering by the buffet line, asking for the recipe before you’ve even set the dish down.

Serve this loaded ranch potato bake hot, right out of the slow cooker or spooned onto a big platter, with extra sliced green onions and bacon crumbles on top for color. It’s wonderful alongside grilled burgers, brats, hot dogs, or barbecued chicken. Add a simple green salad or sliced garden tomatoes with a little salt and pepper to cut the richness. A bowl of watermelon or fresh fruit on the side keeps it feeling summery. If you’re feeding a crowd, it pairs nicely with baked beans and corn on the cob for a classic Midwestern cookout spread.

Servings: 8

3 pounds russet potatoes, peeled and cut into 1/2-inch cubes

Lightly grease a 5- to 6-quart slow cooker with nonstick spray or a little butter so the potatoes don’t stick around the edges.

Peel the russet potatoes and cut them into small, even 1/2-inch cubes. The smaller pieces help them cook through and get nice and creamy without turning to mush.

Add the cubed potatoes to the slow cooker. Sprinkle the dry ranch seasoning mix evenly over the potatoes and toss gently with a large spoon or your hands until the potatoes are well coated.

Stir in 1 1/2 cups of the shredded cheddar cheese and about 2/3 of the crumbled bacon, reserving the remaining cheese and bacon for topping later. Mix until everything is fairly evenly distributed.

Add the sour cream to the slow cooker and fold it into the potato mixture until all the cubes are coated in a creamy layer. The mixture will be thick at this point—that’s what you want.

Spread the potato mixture into an even layer in the slow cooker. Cover with the lid.

Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are tender when pierced with a fork but still hold their shape. Avoid opening the lid too often, as that lets out heat and slows the cooking.

Once the potatoes are tender, gently stir the mixture from the bottom up to redistribute the creamy sauce and make everything evenly cheesy and ranchy. Taste and add a pinch of salt or pepper if you feel it needs it; ranch seasoning is salty, so you may not need much.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the potatoes, then scatter the remaining crumbled bacon over the cheese.

Cover again and cook on HIGH for 10 to 15 minutes, just until the cheese on top is melted and a little stretchy when you scoop into it.

Right before serving, sprinkle sliced green onions or chives over the top for a fresh, summery color and a little bite. Serve the potatoes straight from the slow cooker on warm, or spoon onto a platter or plates for that loaded, creamy casserole look.

For a little extra tang, you can swap half of the sour cream for plain Greek yogurt, keeping the total amount the same. If you like things more garlicky, choose a ranch mix that leans heavy on garlic or add 1/2 teaspoon of garlic powder with the seasoning. Pepper jack cheese can be used in place of some or all of the cheddar for a gentle kick, or use a sharp cheddar for a deeper, nostalgic flavor. To make this slightly lighter, use light sour cream and center-cut bacon; the dish will still be rich, just a bit less heavy. For a meatless version, simply leave out the bacon and add a pinch of smoked paprika to give a hint of that smoky flavor; you can also stir in a cup of thawed frozen peas or corn during the last 30 minutes for some color. If you don’t have a slow cooker, assemble everything in a greased 9x13-inch baking dish, cover tightly with foil, and bake at 350°F (175°C) for about 60 to 75 minutes, stirring halfway, then uncover, top with the remaining cheese and bacon, and bake until melted and bubbly. Food safety tips: Keep the potatoes refrigerated until you’re ready to prep, and don’t leave the finished dish at room temperature for more than 2 hours (1 hour if it’s very hot outside). If you’re taking this to a summer cookout, keep the slow cooker on the WARM setting once it’s done so the potatoes stay hot and out of the temperature “danger zone.” Cook the bacon until crisp and fully rendered, and cool it on paper towels to remove excess grease before adding. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving.