June Comfort: Just 5 simple ingredients. I make it when I want dinner sides completely handled hours ahead of time.

These 5-ingredient slow cooker Amish-style potatoes are my go-to when I want June comfort and need the dinner sides completely handled hours ahead of time. Using canned diced potatoes keeps things simple, and a velvety, umami-rich sauce bubbles away in the slow cooker while you go about your day. The recipe is loosely inspired by the creamy potato dishes you see at small-town church potlucks and Amish community gatherings—humble ingredients, cooked low and slow until everything is tender, cozy, and ready to scoop right from the crock.

Serve these creamy potatoes as a side with grilled chicken, pork chops, or simple baked ham. They’re also wonderful next to burgers, brats, or grilled veggies for a relaxed Flag Day or summer cookout. Add a crisp green salad or steamed green beans to balance the richness, and some crusty bread or dinner rolls to soak up that velvety sauce. If you’re feeding kids, offer a little shredded cheese or extra bacon on the side so they can dress up their own bowls.

Servings: 6

3 (15-ounce) cans diced potatoes, drained well

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter to help keep the potatoes from sticking and to make cleanup easier.

Drain the canned diced potatoes very well, pressing gently with the lid or a spoon to remove excess liquid. This helps the sauce turn out thick and velvety instead of watery.

In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, and onion soup mix until smooth and fully combined.

Add the drained diced potatoes to the slow cooker, then pour the soup and sour cream mixture over the top. Gently stir until all the potatoes are coated in the creamy sauce.

Sprinkle in about half of the cooked, crumbled bacon and stir it into the potatoes. Reserve the remaining bacon for topping just before serving.

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 piping hot and the sauce is bubbling and thickened around the edges. Avoid lifting the lid too often so the mixture stays hot and creamy.

Once the potatoes are tender and the sauce looks glossy and velvety, taste and adjust seasoning if needed. The onion soup mix and bacon usually add plenty of salt, so you may not need extra.

Just before serving, sprinkle the remaining bacon over the top. Give everything a gentle stir, then serve the potatoes straight from the slow cooker on the warm setting to keep them hot and bubbly for your meal.

For a milder flavor, you can swap the cream of mushroom soup for cream of chicken or cream of celery. If someone in your family dislikes mushroom pieces, choose a smooth-style condensed soup or blend it briefly before mixing. To make it vegetarian, leave out the bacon and use a cream of celery or cream of mushroom soup made with vegetable stock; you can add 1/2 cup shredded cheddar or Swiss for extra richness instead of the bacon. For picky eaters who prefer plainer flavors, reduce the onion soup mix to 2 tablespoons and add a small pinch of garlic powder instead. If you want a cheesier version, stir in 1 cup shredded cheddar or Colby Jack during the last 30 minutes of cooking so it melts into the sauce without getting grainy. For a little color, add 1/2 cup frozen peas or corn during the last 30 minutes. Food safety tips: Be sure the canned potatoes are not expired and that the cans are not bulging, dented at the seams, or rusted; discard any questionable cans. Always drain the potatoes well so the sauce can heat evenly and thicken properly. Keep the slow cooker covered while cooking and use the LOW or HIGH settings only—do not use the warm setting to cook from cold, as it may not bring the food to a safe temperature quickly enough. Once cooked, keep the potatoes on the warm setting for up to 2 hours; refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving again.