My sister-in-law begged for this recipe before Easter dinner was even over. Creamy, garlicky, and absolutely perfect for a crowd.

These 5-ingredient slow cooker Easter Sunday cream cheese potatoes are exactly the kind of dish my family now requests for every holiday. The first time I brought them to my in-laws’ Easter dinner, my sister-in-law was asking for the recipe before we’d even cleared our plates. Thin-sliced Yukon Gold potatoes melt into a creamy, garlicky sauce made from cream cheese and a splash of broth, and the slow cooker does all the work while you handle ham, rolls, and everything else. It’s comforting, crowd-friendly, and perfect when you need something rich and reliable that can hang out on “warm” until everyone is ready to eat.

Serve these creamy, garlicky potatoes right out of the slow cooker alongside baked or spiral ham, roasted asparagus, and a simple green salad to balance the richness. They’re also great with roasted carrots, green beans, or any spring veggie you love. Set the slow cooker on the buffet with a spoon so guests can help themselves, and if you want to stretch the meal, add warm dinner rolls to soak up the extra sauce. Leftovers reheat well next to scrambled eggs or a brunch casserole the next morning.

Servings: 8-10

3 pounds Yukon Gold potatoes, very thinly sliced (about 1/8 inch)

Prep the slow cooker: Lightly grease a 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Slice the potatoes: Scrub the Yukon Gold potatoes (no need to peel unless you prefer), then slice them very thinly, about 1/8 inch thick. A mandoline makes this fast and even, but a sharp knife works too. Try to keep the slices uniform so they cook evenly and get that creamy, scalloped texture.

Make the creamy garlic mixture: In a medium bowl, whisk together the softened cream cheese, chicken broth, garlic powder, and kosher salt until mostly smooth. It’s okay if a few small cream cheese bits remain; they will melt as the potatoes cook. Taste and adjust salt if needed, keeping in mind the flavors will concentrate as they cook.

Layer the potatoes: Add about one-third of the sliced potatoes to the bottom of the greased slow cooker, spreading them into an even layer and separating any slices that are stuck together. Pour about one-third of the cream cheese mixture evenly over the potatoes. Repeat with another one-third of the potatoes and another one-third of the cream mixture, then finish with the remaining potatoes and the last of the cream mixture, making sure all the top slices are moistened so they don’t dry out.

Cook until tender and creamy: Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling around the edges. Try not to lift the lid more than once or twice toward the end of cooking, as this releases heat and can extend the cook time.

Rest and thicken: Once the potatoes are tender, turn the slow cooker to WARM and let the dish sit, covered, for 15 to 20 minutes. This short rest helps the sauce thicken slightly and cling to the potatoes, giving you that ultra-creamy, scalloped texture instead of a runny sauce.

Serve for a crowd: Gently stir just around the edges to bring some of the creamy sauce over the top, but leave most of the layers intact so you keep that pretty, scalloped look. Taste and add a pinch more salt if needed. Serve straight from the slow cooker on WARM so guests can scoop their own portions throughout Easter dinner; the potatoes stay hot, creamy, and crowd-ready without any extra work from you.

To add a little color and texture without complicating things, you can sprinkle a handful of shredded cheese (like sharp cheddar or Gruyère) over the top during the last 20 to 30 minutes of cooking for a golden, bubbly finish—just know this technically adds a sixth ingredient. For extra garlic lovers, use fresh minced garlic instead of garlic powder, or do a mix of both. If you need the dish to be vegetarian, simply swap the chicken broth for vegetable broth. For a slightly lighter version, use reduced-fat cream cheese and add an extra splash of broth if the mixture seems too thick; the texture will be a bit less rich but still creamy. To make this more “make-ahead” friendly, you can slice the potatoes up to 4 hours in advance and keep them submerged in cold water in the fridge, then drain and pat dry before layering in the slow cooker. If you’re cooking for a smaller group, halve the recipe and use a 3- to 4-quart slow cooker, checking for doneness a little earlier. And if your family loves herbs, finish the cooked potatoes with a sprinkle of fresh chopped parsley or chives right before serving for a bright, fresh contrast to the rich, garlicky sauce.