My husband said these were better than the steakhouse. I just smiled and let the slow cooker take all the credit.

These 4-ingredient slow cooker steakhouse-style potatoes are my secret weapon for Flag Day dinner when I want something that tastes like it came from a fancy steakhouse, but I’m busy chasing kids and straightening up the house. Thick-sliced Idaho potatoes turn tender and creamy in the middle with golden, cheesy, crispy edges around the sides—just like the photo you’d snap on your phone as you lift the slow cooker lid. My husband swears they’re better than what we get in town, and I just smile and let the slow cooker take all the credit. This is a true set-it-and-forget-it recipe that feels special enough for a holiday, but simple enough for any weeknight.

Serve these slow cooker steakhouse potatoes alongside grilled or pan-seared steak, burgers, or chicken for a full Flag Day cookout feel without heating up the oven. They’re also wonderful with corn on the cob, a simple green salad, or steamed green beans for a balanced plate. Put the slow cooker right on a trivet in the middle of the table so everyone can scoop out the bubbling, cheesy potatoes while they’re still hot and caramelized around the edges. A sprinkle of fresh chives or sliced green onions on top at the table adds a little color and makes them feel restaurant-fancy with almost no extra effort.

Servings: 6

3 pounds Idaho potatoes, scrubbed and thick-sliced into 1/2-inch rounds

Lightly grease a 5- to 6-quart oval slow cooker with a little oil or nonstick spray so the potatoes release easily and the edges can caramelize instead of sticking.

Scrub the Idaho potatoes well and pat them dry. Leave the skins on for a rustic, steakhouse-style look. Slice the potatoes into thick 1/2-inch rounds so they hold their shape and don’t turn mushy during the long cook time.

In a medium bowl, whisk together the heavy cream and kosher salt until the salt is mostly dissolved. This simple mixture is what gives the potatoes that rich, steakhouse flavor without needing a long list of ingredients.

Layer about one-third of the thick-sliced potatoes in the bottom of the slow cooker, overlapping them slightly like shingles so there are very few gaps. Sprinkle one-third of the shredded cheddar cheese evenly over the potatoes.

Repeat the layers two more times with the remaining potatoes and cheese, ending with a generous layer of cheese on top. This top layer is what will bubble, brown, and get those golden, crispy edges you see in the photo when you lift the lid.

Slowly pour the salted cream mixture evenly over the layered potatoes, letting it seep down between the slices. Gently press down on the top with a spatula or clean hand to help the cream settle and coat the potatoes.

Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 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 around the sides are bubbling and caramelized. Try not to lift the lid during the first few hours so the heat stays steady.

For extra golden, crispy cheese edges like a steakhouse, once the potatoes are fully tender you can remove the ceramic insert (if it’s oven-safe) and place it under the broiler for 3 to 5 minutes, watching closely, just until the top is deeply golden and the cheese is sizzling. This step is optional but gives that picture-perfect finish.

Let the potatoes rest, uncovered, in the slow cooker for about 10 minutes before serving so the creamy sauce can thicken slightly and the slices hold together when scooped. Taste and add a pinch more salt at the table if needed.

Serve the potatoes hot straight from the slow cooker, making sure everyone gets some of the crispy edges and the cheesy, creamy middle. Snap a quick photo of those golden bubbles if you’d like, then close the lid between helpings to keep everything warm for second and third scoops.

For picky eaters, you can use a mild cheese like Colby Jack or mozzarella instead of sharp cheddar so the flavor is gentler. If your family likes a little extra richness, stir 2 tablespoons of softened butter into the cream and salt mixture before pouring it over the potatoes. For a steakhouse-loaded feel, sprinkle cooked, crumbled bacon and a handful of sliced green onions over the top right before serving. If you want a hint of garlic without overpowering kids’ palates, whisk 1/2 teaspoon of garlic powder into the cream. To lighten things up a bit, use half heavy cream and half low-sodium chicken broth; the sauce will be slightly less thick but still comforting. You can also swap in Yukon Gold potatoes, but Idaho potatoes give the best steakhouse-style texture. Food safety tips: Always start with clean, scrubbed potatoes and clean hands and utensils. Keep potatoes fully covered in the hot cream mixture and cook on HIGH or LOW as directed; do not use the WARM setting for cooking because it won’t bring the potatoes up to a safe temperature quickly enough. Avoid leaving the finished dish at room temperature for more than 2 hours—switch the slow cooker to WARM once the potatoes are done if you’re serving over time. Refrigerate leftovers in a shallow container within 2 hours and reheat thoroughly until steaming hot before serving.