Mid-June Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead so I can relax on the front porch.

This 3-ingredient slow cooker Amish-style potato dish is my go-to when I want dinner handled hours ahead so I can sit on the front porch and actually enjoy a mid-June evening. It’s inspired by those creamy “funeral potatoes” and simple Amish potluck casseroles, but streamlined for busy weeknights with frozen diced hash brown potatoes. Everything goes into the slow cooker, turns into a bubbling, creamy, ivory-colored pan of comfort, and stays warm until you’re ready to scoop it alongside whatever else you’re serving.

These creamy potatoes are rich and cozy, so I like to pair them with something simple from the grill: burgers, brats, grilled chicken, or even sausages with peppers. Add a crisp green salad or sliced garden tomatoes with salt and pepper to balance the creaminess. They’re also great with meatloaf, baked ham, or rotisserie chicken when you don’t want to fuss. Set the slow cooker on warm and let everyone scoop out their own serving straight from the crock, maybe with a side of steamed green beans or roasted broccoli for color.

Servings: 6

1 (32-ounce) bag frozen diced hash brown potatoes, unthawed

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin swipe of butter to help keep the potatoes from sticking and to make cleanup easier.

Add the frozen diced hash brown potatoes directly to the slow cooker. Do not thaw them; they should go in straight from the freezer so they hold their shape while they cook.

In a large bowl, stir together the cream of chicken soup and the shredded cheddar cheese until you have a thick, fairly smooth, pale ivory mixture. It will look dense at this point—that’s exactly what you want for that creamy, bubbling finish.

Spoon the soup-and-cheese mixture over the frozen potatoes. Use a spatula or large spoon to gently fold and stir until most of the potatoes are coated. It doesn’t have to be perfect; the sauce will loosen and spread as it heats.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours. Avoid opening the lid during the first couple of hours so the mixture can get hot enough to become creamy and bubbly.

When the potatoes are tender and the whole mixture is a creamy, gelatinous, bubbling mass in a rich ivory sauce around the edges, give it a good stir. If you like, sprinkle a small handful of extra cheddar over the top, cover, and let it melt for another 5 to 10 minutes.

Switch the slow cooker to WARM and let the potatoes sit, covered, until you’re ready to serve. They’ll stay scoopable and steamy for 1 to 2 hours, perfect for when you want dinner to be ready while you relax outside.

For extra flavor without adding more ingredients, you can choose a sharper cheddar or a blend of cheddar and Monterey Jack. If you want a vegetarian version, use cream of mushroom or cream of celery soup instead of cream of chicken, and pair with a plant-based main. To stretch the recipe for a crowd, you can add up to an extra half-bag of hash browns and a small splash of milk; just know the texture will be slightly less rich. If your slow cooker tends to run hot, check for doneness on the earlier side so the edges don’t over-brown. For a slightly firmer texture, cook on LOW and stop as soon as the potatoes are tender and the sauce is bubbling. Leftovers should be cooled quickly, stored in a shallow container, and refrigerated within 2 hours; reheat thoroughly until steaming hot before serving. Do not leave the cooked potatoes on the WARM setting for more than about 2 hours for food safety, and always start with the potatoes fully frozen from a trusted source—do not refreeze thawed potatoes before cooking.