Set these before we left for the graduation ceremony. Came home to something that made the whole party worth hosting.

This 5-ingredient slow cooker graduation weekend loaded cream potato bake is the kind of set-it-and-forget-it dish that makes hosting feel easy. I put it together before we left for the graduation ceremony, let it bubble away all afternoon, then finished it under the broiler for a crisp, golden top. It’s inspired by classic Midwestern loaded baked potatoes—think creamy, cheesy, and bacon-studded—but simplified for a slow cooker and a busy celebration schedule. Yellow Finn potatoes hold their shape beautifully while turning luxuriously creamy, so you get that scoopable, casserole-style interior with a lightly crisped top, just like in the photo you’d snap on your phone as everyone dives in.

Serve this potato bake straight from the slow cooker crock set on a wooden board or trivet, with a big spoon for self-serve scoops. It pairs well with grilled or roasted meats—think simple roast chicken, ham, or bratwursts—and a bright green salad or crisp coleslaw to cut through the richness. Offer extra toppings on the side, like sliced green onions, hot sauce, or a bowl of sour cream, so guests can customize their portion. A light, citrusy beer, sparkling water with lemon, or a dry white wine balances the creamy, cheesy potatoes nicely.

Servings: 8

3 pounds Yellow Finn potatoes, scrubbed and cut into 1/2-inch cubes

1 1/2 teaspoons kosher salt, plus more to taste

Lightly grease the slow cooker insert with nonstick cooking spray or a thin film of neutral oil. This helps keep the potatoes from sticking and makes serving easier.

Prep the bacon first so it has time to cool slightly. Cook the bacon in a skillet over medium heat until very crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. If you can, reserve about 1 tablespoon of the bacon fat from the pan for extra flavor.

Scrub the Yellow Finn potatoes well and pat dry. Leave the skins on for texture and nutrition, then cut into 1/2-inch cubes. Try to keep the cubes relatively uniform so they cook evenly and become creamy at the same time.

In a large bowl, combine the cubed potatoes, 2 cups of the shredded cheddar cheese, most of the crumbled bacon (reserve a small handful for topping later), kosher salt, and black pepper if using. If you reserved bacon fat, drizzle it over the mixture. Toss well so the potatoes are evenly coated with cheese, seasoning, and bacon.

Transfer the potato mixture to the prepared slow cooker insert, spreading it into an even layer. Pour the heavy cream evenly over the top, letting it seep down through the potatoes. Do not stir once the cream is poured; it will create that rich, creamy interior as it simmers.

Cover the slow cooker with the lid. 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 cream has thickened into a sauce. Avoid lifting the lid during the first few hours so you don’t lose heat and slow down the cooking time.

About 20 minutes before serving—ideally just after you return from the graduation ceremony—preheat your oven broiler to high with a rack positioned in the upper third. Carefully remove the slow cooker insert (crock) from the base. Gently stir the potatoes once to redistribute the creamy sauce and melted cheese, then smooth the top.

Sprinkle the remaining 1/2 cup shredded cheddar cheese and the reserved crumbled bacon evenly over the surface. Place the crock on a sturdy baking sheet or directly on the oven rack under the broiler. Broil for 4 to 7 minutes, watching closely, until the top is bubbly and deeply golden brown with some crisp edges and you can see steam rising from the creamy interior.

Using oven mitts, carefully remove the crock from the oven and set it on a wooden board or heatproof surface. Let the potato bake rest for 5 to 10 minutes; this brief rest helps the creamy sauce thicken slightly so each spoonful holds together. Serve hot, straight from the crock, scooping down through the crisp top to reveal the steamy, golden interior.

You can adjust this potato bake to suit your guests and what you have on hand while keeping the spirit of a 5-ingredient, set-it-and-forget-it dish. For a slightly lighter version, use half-and-half instead of heavy cream, understanding the sauce will be a bit looser. If you prefer a smokier flavor, use smoked cheddar or smoked gouda for part of the cheese, but keep at least half sharp cheddar so it melts smoothly. Swap Yellow Finn potatoes with Yukon Golds if needed; they have a similar creamy texture and thin skin that works well in a slow cooker. To add a subtle onion note without another ingredient, cook the bacon with a sliced onion first, then discard the onion or save it for another use—the bacon fat will carry that flavor into the dish. If you need this to be vegetarian, omit the bacon and instead add a pinch of smoked paprika to the cream and a bit more salt, then top with extra cheese and a drizzle of good olive oil before broiling for color and richness. For a more loaded-potato feel at the table, set out bowls of sliced green onions, sour cream, and hot sauce so guests can customize their servings. Food safety tips: Keep raw potatoes and cooked bacon separate during prep; handle cooked bacon with clean utensils or your hands after washing them. If you cook the bacon in advance, refrigerate it promptly and only crumble it when you’re ready to assemble the dish. When using a slow cooker, always start with hot ingredients when possible (like warm bacon and room-temperature cream) to help the crock come up to temperature quickly and move through the food safety danger zone efficiently. Do not leave the slow cooker on the WARM setting for more than 2 hours after cooking; if the party runs long, transfer leftovers to shallow containers and refrigerate within 2 hours of taking the crock off heat. Reheat leftovers to at least 165°F (74°C) before serving, and discard any potato bake that has sat at room temperature for more than 2 hours.