Throw raw skin-on baby gem potatoes in the slow cooker and 3 other simple ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker Amish Dad’s Day bake is the kind of no-fuss, stick-to-your-ribs supper that has fed farm families for generations. It starts just the way the old church ladies would have done it—raw, skin-on baby gem potatoes nestled right in the bottom of the slow cooker, then layered with simple pantry ingredients that melt together into something your husband will talk about for days. It reminds me of the hearty potato-and-sausage bakes that showed up at every Midwestern potluck, only this one lets the slow cooker do all the work while you enjoy your day.

Serve this hearty bake straight from the slow cooker with a big spoon, making sure everyone gets plenty of potatoes, sausage, and that creamy cheesy sauce. A crisp green salad with a simple vinegar dressing or some steamed green beans balances the richness nicely. Warm dinner rolls or a slice of buttered farmhouse bread are perfect for soaking up the extra sauce. If you like, pass a jar of dill pickles or pickled beets at the table—very traditional in old Midwestern farm kitchens.

Servings: 4

2 pounds raw baby gem potatoes, skin on, rinsed and patted dry

Place the raw, skin-on baby gem potatoes in the bottom of a 4- to 6-quart slow cooker. If any are especially large, cut them in half so they cook evenly, but keep most whole for that rustic Amish-style look.

Scatter the sliced smoked sausage or kielbasa evenly over the potatoes so every bite will have a bit of meat.

In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until mostly smooth. Spoon this mixture over the sausage and potatoes, spreading gently with the back of the spoon to cover as much as you can. It doesn’t need to be perfect; the heat will help it settle.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling around the edges.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let it sit on LOW or the warm setting for about 10 minutes, just until the cheese melts into a gooey layer.

Give the potatoes and sausage a gentle stir from the bottom to coat everything lightly in the cheesy sauce, being careful not to mash the potatoes too much. Taste and, if desired, add a small pinch of salt and a bit of black pepper before serving hot straight from the slow cooker.

You can swap the smoked sausage for sliced ham or cooked brats if that is what you have on hand; just keep the amount about the same so the dish stays balanced. Cream of chicken or cream of celery soup will both work in place of cream of mushroom and give a slightly different flavor, but still very much in that old-fashioned Midwestern style. For a little color, you can toss in a handful of frozen peas or a cup of frozen mixed vegetables during the last hour of cooking so they warm through without turning mushy. If your family likes a bit of tang, stir 2 tablespoons of sour cream into the sauce right before adding the final sprinkle of cheese. For a smokier flavor, use smoked cheddar or add a few dashes of smoked paprika over the top with the last layer of cheese. Food safety tips: Always start with clean, rinsed potatoes and pat them dry so excess moisture does not water down the sauce. Use fully cooked smoked sausage or kielbasa as called for in the recipe; keep it refrigerated until you are ready to slice and add it. Make sure your slow cooker is set to LOW or HIGH as directed and avoid lifting the lid too often, since that can lower the temperature and extend the cooking time. The dish should be hot and bubbling when done; leftovers should be cooled within 2 hours, stored in a shallow covered container in the refrigerator, and eaten within 3 to 4 days. Reheat leftovers until steaming hot all the way through before serving.