Layer smoked sausage onto raw sliced potatoes, teamed up with 3 ingredients, into slow cooker for a hearty meal that’s always a yes in my house

This slow cooker Amish sausage casserole is the kind of hearty, no-fuss supper that has seen many a busy day through to a comfortable evening at my house. It leans on the old Midwestern habit of stretching simple ingredients into something that feeds both body and soul: farm potatoes, smoked sausage, a can of soup, a splash of milk, and a little cheese. You simply layer raw sliced potatoes in the slow cooker, tuck smoked sausage right over the top, pour on a creamy mixture, and let it putter away while you go about your day. It reminds me of the casseroles the church ladies used to bring to potlucks—humble, filling, and always the first pan scraped clean.

I like to serve this casserole straight from the slow cooker with a big spoon, alongside a simple green vegetable—steamed green beans or buttered peas fit right in with its country roots. A crisp lettuce salad with a tangy vinaigrette helps cut through the richness. Warm dinner rolls or a slice of crusty bread are perfect for soaking up the creamy sauce. If you want to stretch the meal even further, add a bowl of applesauce or sliced fresh apples on the table; that sweet, cool bite plays nicely against the smoky sausage and tender potatoes.

Servings: 6

2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray so the potatoes don’t stick.

Peel the potatoes and slice them into thin rounds, about 1/8 to 1/4 inch thick, so they cook through evenly.

Spread half of the raw sliced potatoes in an even layer on the bottom of the slow cooker, letting them overlap slightly, just like you would for a scalloped potato dish.

Layer half of the sliced smoked sausage evenly over the potatoes, letting the rounds cover most of the surface. This is that cozy moment when your hands are just laying sausage slices over the pale potato rounds in the crock on the speckled countertop.

Sprinkle about 1/2 cup of the shredded cheddar cheese over the sausage layer.

Repeat with the remaining potatoes in an even layer, then the remaining smoked sausage on top, followed by another 1/2 cup of shredded cheddar cheese.

In a medium bowl, whisk together the cream of mushroom soup and the milk until smooth and pourable.

Slowly pour the soup-and-milk mixture evenly over the layered potatoes and sausage, letting it seep down into the gaps. Gently jiggle the slow cooker or nudge a spoon down the sides to help it settle, but don’t stir.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly.

During the last 15 to 20 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, cover again, and let it melt into a soft, gooey blanket.