Easter Sunday Comfort: Just 5 ingredients. I make it when I want a holiday side dish handled hours ahead with absolutely zero fuss in the kitchen.

This 5-ingredient slow cooker Amish cheesy potato bake is exactly what I reach for when I want Easter Sunday comfort without hovering over the stove. It’s inspired by those classic Midwestern church-basement potato casseroles—simple, creamy, and unapologetically cheesy—but here we let the slow cooker do all the work. You toss in cubed gold potatoes, a few pantry staples, and hours later you lift the lid to a bubbling, golden, velvety potato side that feels special enough for a holiday but easy enough for any busy weeknight. It’s the kind of recipe you can set in the morning, walk away from, and still look like you fussed all afternoon.

Serve this cheesy potato bake straight from the slow cooker on warm, so it stays creamy and comforting all through the meal. It’s perfect alongside ham, roasted turkey, or a simple rotisserie chicken when you don’t want to juggle a million sides. I like to add something bright and fresh—like a crisp green salad or steamed green beans with lemon—to balance the richness. Warm dinner rolls or crusty bread are great for scooping up the extra cheesy sauce, and if you’re doing a full holiday spread, it plays really nicely with glazed carrots or a simple fruit salad.

Servings: 8

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

Lightly grease the insert of a 5- to 6-quart slow cooker with nonstick spray or a thin swipe of butter to help prevent sticking and encourage a golden edge.

In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, and kosher salt until smooth and fully combined.

Add the cubed gold potatoes and 1 1/2 cups of the shredded cheddar cheese to the bowl. Toss everything together until the potatoes are evenly coated in the creamy cheese mixture.

Transfer the potato mixture to the prepared slow cooker and spread it into an even layer, making sure the cubes are mostly submerged in the sauce so they cook evenly and stay tender.

Cover and cook on HIGH for 3 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 thick, bubbly, and clinging to the cubes.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover and cook on HIGH for an additional 10 to 15 minutes, just until the cheese on top is melted and forms a bubbly, golden layer.

If your slow cooker has a safe ovenproof insert and you want extra browning, you can place the uncovered insert under a preheated broiler for 2 to 3 minutes, watching closely, until the top is deeply golden and crusty. This step is optional but gives that classic baked-casserole look.

Switch the slow cooker to WARM and let the casserole sit for 10 to 15 minutes before serving. This short rest helps the velvety sauce thicken slightly so it clings to the tender potato cubes instead of running.

Taste and adjust the seasoning with a pinch more salt if needed, then scoop the cheesy potatoes straight from the slow cooker to serve. Keep the lid on between helpings so it stays hot and bubbly for your holiday table.