Dump frozen crinkle-cut fries in the crock and 4 other ingredients to get a meal so delicious your friends will be begging for more.

This little slow cooker number was born out of one of those flag day potlucks at our small-town park, where everyone brings a dish that can sit on a picnic table and stay tasty for hours. I had a bag of frozen crinkle-cut fries in the freezer and not much else, so I treated them like the easy cousin of scalloped potatoes and let the crock pot do the work. With just five ingredients you can dump in and walk away, you end up with tender, cheesy, stick-to-your-ribs potatoes that taste like something Grandma might have made—if Grandma had a slow cooker and a busy afternoon.

These slow cooker flag day potatoes are hearty enough to pass as a main dish with a simple green salad and some sliced tomatoes on the side. They also make a wonderful partner for grilled brats, burgers, or baked ham at any backyard gathering. Put out a bowl of coleslaw, some pickles, and a pan of cornbread or dinner rolls, and you’ve got the kind of spread that keeps folks hovering around the table, going back for just one more scoop.

Servings: 6

1 (32-ounce) bag frozen crinkle-cut fries

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray so the potatoes don’t stick.

Pour the frozen crinkle-cut fries straight into the bottom of the slow cooker, spreading them into an even layer. They should still be frozen when they go in.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the dry ranch seasoning mix until everything is well combined.

Spoon the soup mixture over the frozen fries, then gently spread it out with the back of a spoon so most of the fries are coated. There’s no need to stir; just make sure the top is fairly even.

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 fries are very tender and the edges are bubbling. Avoid lifting the lid too often so the heat stays in.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover again and let sit on LOW heat for about 10 to 15 minutes, just until the cheese melts.

Give the potatoes a gentle stir if you like them creamier all the way through, or scoop them out in big cheesy spoonfuls for a more layered look. Serve hot right from the slow cooker, keeping it on WARM during your gathering.

You can easily nudge this recipe toward your own family’s tastes. For a little color and smokiness, stir in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham along with the soup mixture before pouring it over the fries. If you prefer a milder flavor, use cream of chicken or cream of celery soup instead of mushroom, and swap the ranch packet for 1 teaspoon of seasoned salt and 1/2 teaspoon of black pepper. A blend of cheddar and Monterey Jack or Colby cheese melts beautifully and gives a softer flavor. If you like a bit of crunch, you can sprinkle crushed butter crackers or potato chips over the top during the last 20 to 30 minutes of cooking, but keep an eye on them so they don’t burn. For a slightly lighter version, use light sour cream and reduced-fat soup, but avoid fat-free dairy, as it can separate and turn watery in the slow cooker. Food safety tips: Always start with fully frozen fries straight from the freezer and keep them cold until you’re ready to cook. Don’t let the dish sit at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a picnic); after that, refrigerate leftovers promptly in shallow containers. Reheat leftovers in the oven or microwave until steaming hot in the center (165°F) before serving. If you add meat like bacon or ham, be sure it is fully cooked and cooled properly before mixing it in, and never leave the slow cooker on WARM to cook from raw—only use LOW or HIGH for the main cooking time.