My husband said these were better than his mama's and I'm still not over it. Creamy, garlicky, and gone in minutes.

These 4-ingredient slow cooker garlic cream scalloped potatoes are the kind of dish that makes a dad close his eyes on the first bite and say, “These are better than my mama’s.” Thin-sliced Kennebec potatoes melt into a rich, garlicky cream with a golden, cheesy top, all done low and slow so you can actually enjoy Father’s Day instead of hovering over the oven. This is a simple, no-fuss, Midwestern-style comfort recipe that feels special enough for a celebration but is easy enough for any Sunday supper.

Serve these scalloped potatoes straight from the warm slow cooker on the counter, with a big spoon and sturdy plates. They’re perfect next to grilled steaks, pork chops, or roasted chicken for Father’s Day, and they soak up gravy or steak juices beautifully. Add a crisp green salad or steamed green beans to balance the richness, and maybe some crusty bread or dinner rolls to swipe through the garlicky cream at the bottom of the crock. Leftovers (if there are any) reheat well next to eggs and bacon for a hearty breakfast-for-dinner plate.

Servings: 6-8

3 pounds Kennebec potatoes, scrubbed and very thinly sliced (about 1/8 inch)

Prepare the slow cooker: Lightly grease the inside of a 5- to 6-quart oval slow cooker with nonstick cooking spray or softened butter, making sure to coat the bottom and sides so the potatoes don’t stick.

Make the garlic cream: In a medium bowl or large measuring cup, whisk together the heavy cream, minced garlic, kosher salt, and black pepper until well combined. This is your simple garlic cream sauce.

Slice the potatoes: Scrub the Kennebec potatoes well and pat them dry. Using a sharp knife or mandoline, slice them very thinly, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate. Do not soak them in water, or you’ll wash off the starch that helps thicken the sauce.

Layer the first half: Spread a thin, even layer of potato slices over the bottom of the slow cooker, slightly overlapping them like shingles. Keep layering until you’ve used about half of the potatoes. Pour half of the garlic cream mixture evenly over this layer. Sprinkle with 1 cup of the shredded cheddar cheese.

Layer the second half: Add the remaining potatoes in the same overlapping shingle pattern, building them up evenly so there are no big gaps. Pour the rest of the garlic cream evenly over the top, gently jiggling the crock or nudging the potatoes with a spoon so the cream seeps down between the slices.

Finish with cheese: Sprinkle the remaining 1 1/2 cups shredded cheddar evenly over the top layer of potatoes. This will melt into a golden, bubbly lid as it cooks, just like a classic oven-baked scalloped potato casserole.

Cook low and slow: Cover the slow cooker with its lid. Cook on LOW for 4 1/2 to 6 hours, or until the potatoes are very tender when pierced with a fork and the edges are bubbling and golden. (Start checking around 4 1/2 hours; every slow cooker runs a little different.) Avoid lifting the lid more than once or twice so you don’t lose heat and steam.

Optional finish for extra golden top: If you’d like deeper browning like an oven casserole, carefully remove the ceramic crock from the slow cooker base when the potatoes are done. Place it under a preheated broiler for 3 to 5 minutes, watching closely, until the cheese is extra golden and sizzling around the edges. Use oven mitts and handle carefully; the crock will be very hot.

Rest and serve: Let the scalloped potatoes rest, uncovered, for 10 to 15 minutes so the creamy sauce can thicken slightly and the layers hold together. Serve straight from the crock on a trivet or dark countertop, with the steam still rising and that golden, garlicky cheese tempting everyone. Don’t be surprised if they disappear in minutes.

For picky eaters, you can use half mild cheddar and half mozzarella for a creamier, less sharp flavor, or even use all mild cheddar if strong cheese is a turn-off. If your family loves extra garlic, bump the garlic up to 5 or 6 cloves; for very sensitive palates, cut it down to 2 cloves and add a pinch of onion powder instead. Kennebec potatoes work beautifully because they’re starchy enough to thicken the sauce but still hold their shape; if you can’t find them, russet or Yukon Gold potatoes are good stand-ins, just keep the slices thin. For a slightly lighter version, you can swap 1/2 cup of the heavy cream for whole milk, but keep at least 1 1/2 cups of cream so the sauce stays rich and doesn’t break. To add a little flair for Father’s Day, sprinkle 1/4 cup cooked, crumbled bacon or finely chopped ham between layers, or a tablespoon of chopped fresh chives or parsley over the finished dish for color. Food safety tips: Always keep the potatoes refrigerated until you’re ready to slice, and don’t leave sliced potatoes sitting out in warm temperatures for long. Use clean cutting boards and knives, and wash your hands before and after handling the ingredients. Make sure your slow cooker is set fully to LOW and not on the “warm” setting—cooking on warm is not hot enough to keep food in the safe temperature range. Once the potatoes are done, don’t leave them at room temperature for more than 2 hours; refrigerate leftovers in a shallow, covered container and reheat thoroughly until steaming hot before serving again.