Brought this to the church potluck and three ladies cornered me in the parking lot for the recipe.

This is the kind of dish that makes people follow you out to the church parking lot, recipe card in hand. It’s a simple Midwestern-style slow cooker cheesy potato casserole that leans on refrigerated shredded potatoes, a can of cream soup, and plenty of cheese. I’ve been making some version of this since the 1970s for spring potlucks, funerals, and baby showers out at our little country church. Over the years I’ve pared it down to just five ingredients you can toss together in minutes, then let the slow cooker do the work while you get yourself ready. The potatoes turn tender and creamy underneath, with a golden, cheesy top that scoops out in long, stretchy pulls—pure comfort in a crock for any gathering.

Serve these cheesy shredded potatoes straight from the slow cooker on the warm setting so folks can help themselves. They’re wonderful alongside baked ham, roasted or fried chicken, meatloaf, or a platter of grilled brats for a spring potluck spread. Add a simple green salad, buttered peas, or roasted asparagus to balance the richness, and set out a basket of soft dinner rolls or buttered bread so people can swipe up every last bit of cheesy sauce from their plates.

Servings: 10-12

1 (30–32 oz) bag refrigerated shredded potatoes (hash browns), plain or with onions

Lightly grease the insert of a large slow cooker (5–6 quart) with a little butter or nonstick spray to help keep the potatoes from sticking.

In a large mixing bowl, combine the condensed cream of chicken soup and sour cream. Stir until smooth and well blended.

Add the melted butter to the soup and sour cream mixture and stir again until the sauce is silky and fully combined.

Stir in 1 1/2 cups of the shredded sharp cheddar cheese, reserving the remaining 1/2 cup for the top.

Add the refrigerated shredded potatoes to the bowl and gently fold everything together until the potatoes are evenly coated with the cheesy mixture.

Transfer the potato mixture to the prepared slow cooker insert, spreading it out into an even layer and smoothing the top with a spatula.

Sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the top for a nice, cheesy crust as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the potatoes are tender and the edges are bubbling. If your slow cooker runs hot and you’d like a slightly more golden top, remove the lid for the last 20–30 minutes of cooking to let a little steam escape.

Once cooked, switch the slow cooker to WARM for serving. The top should be melty and lightly golden, and the potatoes underneath creamy and easy to scoop.

Give the edges a gentle stir to pull some of the browned, cheesy bits into the center when you serve. Bring the whole slow cooker to your potluck, set it on the serving table with a big spoon, and be ready to share the recipe when people come looking for you in the parking lot.

For a bit more color and spring flavor, you can stir in 1 cup of thawed frozen peas or a handful of chopped green onions with the potatoes. If you prefer a different soup, cream of mushroom or cream of celery both work nicely and keep the recipe meatless for mixed church groups. Use Monterey Jack, Colby Jack, or a blend instead of cheddar for a slightly milder, extra-gooey casserole. For a little crunch, you can crumble 1–2 cups of cornflakes or crushed buttery crackers over the top along with an extra tablespoon or two of melted butter, but add them only for the last hour of cooking so they don’t get soggy. If you’re cooking for a smaller crowd, halve the recipe and use a 3–4 quart slow cooker, checking for doneness about 30 minutes earlier. To make it ahead, mix everything the night before, cover the bowl, and refrigerate; in the morning, transfer to the slow cooker insert and add an extra 30 minutes or so to the cook time since it will be starting cold.