Pour cream of mushroom soup over sliced potatoes, along with these 3 ingredients, into slow cooker for a creamy comfort meal that’s the one everyone

For extra richness, you can substitute half-and-half for part or all of the milk; just know the dish will be more indulgent and slightly thicker. If you like a bit of onion flavor, add 1/2 cup very thinly sliced onion or 1/4 cup finely chopped onion between the potato layers before pouring on the soup mixture; this keeps the ingredient list simple while adding a savory note.

To lean into a more traditional Amish-style profile, skip any added cheese and let the potatoes, ham, and soup be the stars—but if your crowd loves cheese, sprinkle 1 to 1 1/2 cups shredded mild cheddar between the layers or over the top during the last 30 minutes of cooking. You can also swap the cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor while keeping the same easy method.

For a lighter version, use reduced-sodium ham, low-sodium condensed soup, and 2% milk, then taste at the end and season carefully. Leftovers keep well in the refrigerator for up to 3 days; reheat gently in the microwave or in a covered baking dish at 350°F with a splash of milk to loosen the sauce.