Dump raw cubed white potatoes in the slow cooker and 4 other pantry staples to get a meal so delicious your husband will be begging for more!

These 5-ingredient slow cooker Amish church potatoes are my kind of weeknight comfort food: humble, hearty, and almost embarrassingly easy. Dishes like this show up at Midwestern church suppers and potlucks for a reason—they feed a crowd with simple pantry staples and very little fuss. Here, peeled cubed white potatoes go straight into the slow cooker raw, then get smothered in a creamy, cheesy mixture that turns into a rich, casserole-style side your family will happily make a meal out of. It’s the kind of dish that quietly bubbles away while you go about your day, and when you lift the lid, it smells like home.

Serve these Amish church potatoes as the star of a cozy plate with roasted or grilled chicken, pork chops, or meatloaf. They’re also great alongside ham, kielbasa, or a simple green salad when you want the potatoes to do most of the heavy lifting. Add a bright vegetable—steamed green beans, roasted Brussels sprouts, or a crisp coleslaw—to balance the richness. Leftovers reheat beautifully and can be rounded out with a fried egg and a few breakfast sausages for an easy brunch.

Servings: 6

3 pounds white potatoes, peeled and cut into 1/2-inch cubes

Spread the peeled, cubed white potatoes evenly across the bottom of a 4- to 6-quart slow cooker so they form a fairly even layer. This is your base, and they go in completely raw.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the kosher salt until smooth and well combined. The mixture will be thick, almost like a loose dip.

Pour the creamy mixture evenly over the potatoes in the slow cooker. Use a spatula or the back of a spoon to gently nudge it around so most of the potatoes are coated, but don’t worry if a few edges peek through; the steam will help everything come together.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling around the edges.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and cook on HIGH for 5 to 10 minutes, just until the cheese melts into a gooey layer.

Taste and adjust seasoning with a little more salt if needed. Gently stir from the bottom once or twice to pull some of the creamy sauce up through the potatoes, then serve hot straight from the slow cooker.

For a more traditional Amish church supper feel, you can swap the cheddar for Colby Jack or a mild American-style cheese; these melt into a softer, creamier sauce. If you prefer a vegetarian version, use condensed cream of mushroom or cream of celery soup in place of cream of chicken. To add a little texture without changing the 5-ingredient base too much, you can sprinkle crushed butter crackers or plain cornflakes over the top along with the final layer of cheese, then leave the lid slightly ajar for the last 10 to 15 minutes so some moisture escapes and the topping firms up a bit. For extra flavor, stir in 1/2 teaspoon of garlic powder or onion powder with the soup mixture, or finish the dish with a shower of chopped fresh parsley or sliced green onions for color. If you’re cooking for two, halve the recipe and use a smaller slow cooker; the timing will be similar, but start checking for tenderness about 30 minutes earlier. Leftovers can be cooled, refrigerated, and reheated in a skillet with a splash of milk, which gives you crisp edges and a slightly refreshed sauce.