Brought these to the graduation party and three moms cornered me for the recipe. Some secrets are worth keeping.

This 5-ingredient slow cooker golden cheddar potato casserole is exactly the kind of dish you bring to a graduation party and then spend the rest of the afternoon scribbling the recipe on napkins. It’s built for busy weeks in late May and June when you’re bouncing between ceremonies, open houses, and work. Sliced white potatoes get layered with sharp cheddar and a quick, creamy sauce, then simmer away in the slow cooker until they’re tender, golden, and ridiculously cheesy. It’s inspired by the Midwestern potluck potatoes I grew up with, but streamlined so you can toss it together in 10–15 minutes before work and show up to the party with something that tastes like you fussed all day.

Serve this golden cheddar potato casserole straight from the slow cooker on the warm setting so the cheese stays melty and stretchy. It’s perfect alongside grilled burgers or brats, baked ham, rotisserie chicken, or pulled pork sandwiches. Add a simple green salad, coleslaw, or roasted vegetables to balance the richness. For a graduation spread, I like to set it on a rustic wooden board with a big serving spoon, some sliced pickles, and a basket of rolls nearby so guests can pile the potatoes right onto their plates or even into sandwiches.

Servings: 8-10

3 pounds white potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch thick)

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little neutral oil. This helps keep the cheesy edges from sticking and makes serving easier.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and kosher salt until smooth and well combined. This is your quick, ultra-creamy sauce.

Spread a thin spoonful of the sauce over the bottom of the greased slow cooker to lightly coat it.

Layer about one-third of the sliced white potatoes evenly in the bottom of the slow cooker, overlapping them slightly like shingles so there are no big gaps.

Spoon about one-third of the sauce over the potatoes and spread gently to cover most of the slices. Sprinkle with one-third of the shredded cheddar cheese.

Repeat the layers two more times: potatoes, sauce, then cheddar, ending with a generous layer of cheddar on top. This layering is what gives you that cheesy stretch when you scoop it out.

Cover the slow cooker with the lid and cook on HIGH for 3 to 3 1/2 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 golden.

Once cooked, turn the slow cooker to WARM and let the casserole sit for 10 to 15 minutes with the lid slightly ajar. This helps the sauce thicken up a bit so your scoops hold together but are still creamy and stretchy.

Before serving, taste a small spoonful and add a pinch more salt if needed. Serve directly from the slow cooker with a large serving spoon, making sure to scoop all the way down so everyone gets tender potatoes and plenty of melted cheddar in each portion.

For extra flavor, you can stir 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder into the soup and sour cream mixture without changing the 5-ingredient spirit. If you need this vegetarian, use cream of mushroom soup and be sure your cheddar is labeled vegetarian-friendly. To lighten it up a bit, swap Greek yogurt for half of the sour cream. If you want a crispier top for a more oven-style casserole, you can transfer the cooked potatoes to a greased baking dish, sprinkle with a little extra cheddar, and broil for 2 to 3 minutes until browned and bubbly. Make-ahead tip: slice the potatoes and keep them submerged in cold water in the fridge for up to 8 hours, then drain and pat dry before layering so they don’t discolor. Food safety tips: keep the casserole above 140°F if holding on WARM at a party and try not to leave it out at room temperature for more than 2 hours. Always start with fresh, firm potatoes (discard any that are soft, sprouting heavily, or have green patches), and make sure leftovers are cooled quickly, stored in a shallow container, and refrigerated within 2 hours. Reheat leftovers thoroughly until steaming hot before serving.