Toss raw chunked gold potatoes in the slow cooker and 3 other ingredients to whip up a meal so mouthwatering your family will be begging for more.

These 4-ingredient slow cooker Amish summer solstice potatoes are the kind of set-it-and-forget-it comfort food that makes weeknights feel special. Inspired by simple Amish-style cooking, this recipe leans on pantry basics and lets the natural creaminess of gold potatoes shine. You toss raw chunked gold potatoes right into the slow cooker with just three other ingredients, and a few hours later you’ve got tender, creamy, herby potatoes that taste like they’ve been fussed over all day. It’s the perfect easy side when you want something hearty and homemade without hovering over the stove.

Serve these potatoes straight from the slow cooker on warm with grilled chicken, pork chops, or a simple meatloaf. They’re also lovely alongside roasted veggies or a crisp green salad to balance the richness. Spoon any extra creamy sauce over the top of the potatoes or over your main dish. For a summer cookout, pair them with burgers, corn on the cob, and sliced fresh tomatoes. A sprinkle of extra fresh herbs or a handful of shredded cheese at the table can make them feel a little more special for guests.

Servings: 6

3 pounds gold potatoes, scrubbed and cut into 1-inch chunks (leave skins on if you like)

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking.

Place the raw chunked gold potatoes in an even layer in the bottom of the slow cooker.

In a medium bowl, stir together the sour cream and dry ranch seasoning mix until smooth and well combined. This will be your creamy coating for the potatoes.

Pour the sour cream mixture over the potatoes in the slow cooker. Use a spatula or large spoon to gently toss and fold the potatoes until all the chunks are evenly coated in the creamy mixture.

Dot the coated potatoes with the pieces of butter, spreading them over the top so they melt down into the potatoes as they cook.

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. Avoid lifting the lid often so the heat and moisture stay inside.

Once the potatoes are tender, gently stir everything together to mix in the melted butter and creamy sauce from the bottom. Taste and adjust seasoning with a pinch of salt and pepper if desired (ranch mix is salty, so taste before adding).

Serve warm right from the slow cooker, making sure each serving gets plenty of the creamy ranch sauce spooned over the top.

For picky eaters, you can swap the sour cream for plain Greek yogurt for a milder tang, or use half sour cream and half cream of chicken soup for a more familiar flavor. If your family enjoys cheese, stir in 1 to 1 1/2 cups of shredded cheddar or Colby Jack during the last 15 minutes of cooking, then cover again just until melted. To make the dish feel a little lighter, use light sour cream and trim the butter down to 2 tablespoons; add a splash of milk if the mixture seems too thick. For extra flavor, sprinkle in a handful of chopped fresh parsley or chives just before serving. If you prefer a more traditional Amish-style herb flavor, you can replace the ranch packet with 1 1/2 teaspoons salt, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Food safety tips: Always start with clean, scrubbed potatoes and keep them refrigerated until you’re ready to prep. Cut the potatoes into evenly sized chunks so they cook through at the same time. Do not add raw meat to this particular recipe, since the timing is set for potatoes only; if you want to cook meat in the same slow cooker, use a tested recipe with proper times and temperatures. Once the potatoes are done, keep them on the WARM setting for up to 2 hours; after serving, refrigerate leftovers within 2 hours in shallow containers and reheat thoroughly before eating.