Put sliced russet potatoes in the slow cooker and 3 pantry staples, and get a side dish so delicious your family will scrape the pot clean.

Prepare the slow cooker by lightly greasing the bottom and sides with a bit of butter or cooking spray to help prevent sticking.

Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick. The more even the slices, the more evenly they’ll cook.

In a small bowl, stir the salt into the heavy cream until it’s evenly distributed.

Place a single, even layer of sliced potatoes in the bottom of the slow cooker, overlapping slightly like shingles on an old barn roof.

Sprinkle a small handful of shredded cheddar cheese over the potato layer.

Repeat the layers—potatoes, then cheese—until you’ve used all the potatoes, finishing with a generous layer of cheese on top.

Slowly pour the salted cream over the layered potatoes and cheese, letting it seep down between the slices.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or until the potatoes are very tender when pierced with a fork and the edges are bubbly.

Once done, turn the slow cooker to WARM and let the potatoes sit for 10–15 minutes to set slightly before serving. Taste and add a pinch more salt at the table if needed.

For a little extra character, you can add freshly ground black pepper or a pinch of garlic powder to the cream before pouring it over the potatoes, though that will nudge you past the strict four‑ingredient mark. If you like a smokier flavor, swap half the cheddar for smoked cheddar or add a handful of diced ham between the layers—this turns it into more of a main dish, the way many farm families stretched a bit of meat to feed a crowd. For a slightly lighter version, use half‑and‑half instead of heavy cream and reduce the cheese by 1/2 cup; it will be a bit less rich but still comforting. If your slow cooker runs hot, start checking for doneness around the 4 1/2 hour mark to avoid overcooking the edges. Leftovers reheat well: spoon them into a buttered baking dish, cover with foil, and warm in a low oven until heated through, adding a sprinkle of cheese on top if you want to freshen them up.