My sister-in-law called three times asking what I did differently. Sometimes the simplest combinations just hit different.

Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 1-inch cubes

1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese 

Directions

1. Lightly grease the inside of your slow cooker if desired. Add the cubed Yukon Gold potatoes to the slow cooker.

2. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, and shredded cheddar cheese until evenly combined.

3. Spoon the creamy mixture over the potatoes, then stir gently so the potato cubes are well coated.

4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are fork-tender and the sauce is hot and creamy.

5. Give the potatoes a gentle stir before serving. If you like, top with chopped chives or a little extra cheddar for serving.

Variations & Tips

Make it extra cheesy: Stir in an additional 1/2 cup of shredded cheddar during the last 20 minutes of cooking if your family loves a thicker, cheesier finish.

Swap the soup: Cream of mushroom soup works nicely here if you want a slightly earthier flavor, and it is a simple way to change things up with the same easy method.

Keep the potatoes even: Try to cut the Yukon Gold potatoes into similar-sized cubes so they cook at the same rate and turn tender without some pieces getting too soft.

Add a topping for picky eaters: Set out little bowls of bacon bits, chives, extra cheese, or green onions so everyone can dress up their own serving just the way they like it.

For easier cleanup: Use a slow cooker liner if you are making these for a party or tailgate spread, especially since creamy potato dishes can cling to the sides as they cook.