My neighbor brings this to every church dinner. Toss 5 ingredients together in the morning for perfectly tender bites and a rich savory crust that disappears fast.

This is the exact kind of dish my neighbor shows up with at every church dinner: a big white slow cooker full of golden, buttery potatoes with a cheesy, garlicky crust. It’s one of those recipes you can toss together in the morning with just five ingredients, flip the slow cooker on, and come home to perfectly tender, flavor-packed bites that somehow disappear before you even make it through the potluck line. No browning, no pre-cooking—just dump, stir, and let the slow cooker do the work while you live your life.

These slow cooker parmesan garlic potatoes are perfect alongside roast chicken, meatloaf, grilled pork chops, or a simple baked salmon. At potlucks, I set the slow cooker on warm and let people scoop them up next to ham, green beans, and dinner rolls. At home, I like to add a crisp green salad or steamed broccoli to balance the richness, and if I’m stretching the meal, I’ll serve them with a rotisserie chicken and a bagged salad kit for a complete, low-effort dinner.

Servings: 6

2 1/2 pounds baby gold potatoes, halved (or quartered if large)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with cleanup and prevent sticking.

Rinse the baby potatoes and pat them dry well with a clean kitchen towel. Cut them in half (or quarters if they’re larger) so they’re all roughly bite-sized and will cook evenly.

In a small bowl or measuring cup, whisk together the melted butter, garlic powder, and dried Italian seasoning until the seasoning is evenly distributed in the butter.

Add the cut potatoes to the slow cooker. Pour the seasoned melted butter over the top, then sprinkle the grated Parmesan cheese evenly over the potatoes.

Use a large spoon or spatula to gently toss everything together right in the slow cooker, making sure every potato piece is coated in the buttery garlic mixture and Parmesan. Spread the potatoes into an even layer.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so they cook evenly.

Once the potatoes are tender, gently stir them in the slow cooker to redistribute the buttery Parmesan coating. Some of the cheese will form a rich, savory crust on the edges and bottom—scrape those bits up and toss them with the potatoes.

Taste and add a pinch of salt and black pepper if needed (the Parmesan already adds saltiness). Serve the potatoes straight from the white slow cooker, sprinkled with a little extra dried Italian seasoning or parsley on top for a pop of green.

For extra garlic lovers, swap half of the garlic powder for 2 to 3 minced fresh garlic cloves, stirring them into the melted butter before tossing with the potatoes. If you like a stronger cheesy crust, add an extra 1/4 cup of Parmesan in the last 30 minutes of cooking and leave the lid slightly vented so some moisture can escape and the cheese can cling to the potatoes. To lighten things up a bit, you can cut the butter back to 6 tablespoons and add a splash of chicken broth for moisture. For a different flavor twist, use a smoky grated cheese like asiago in place of some of the Parmesan, or change the seasoning by swapping Italian seasoning for dried ranch seasoning (but remember that would technically add more than five ingredients if you count each spice). If your slow cooker tends to run hot and you notice browning too quickly around the edges, give the potatoes a stir halfway through and switch to LOW. Leftovers reheat well in a skillet with a tiny bit of butter or oil over medium heat until the outsides crisp up again.