My sister-in-law begged me for this recipe after Easter brunch last year. Creamy, cheesy, and absolutely effortless.

These 4-ingredient slow cooker cheesy potatoes are exactly the kind of “set it and forget it” dish that saves Easter brunch (or any busy weekend morning). I first made them for my in-laws a few years ago, and my sister-in-law literally begged me for the recipe after everyone went back for seconds. They’re creamy, ultra-cheesy, and ridiculously effortless: just cubed russet potatoes, a simple sauce, and your slow cooker doing all the work while you handle everything else. This is very much a Midwest potluck-style comfort food classic, just simplified for a busy schedule.

Serve these cheesy potatoes right in the slow cooker on the warm setting so they stay gooey and scoopable. They’re perfect next to ham, bacon, or sausage, with scrambled or baked eggs and a fresh fruit salad to balance the richness. I like to add a simple green salad or roasted asparagus if I’m making them for a brunch spread. A little hot sauce or ketchup on the side makes them feel diner-style, and leftover potatoes reheat well for an easy Monday-night side with roasted chicken or grilled burgers.

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