'January Comfort': Just 4 ingredients. I make this every time it’s freezing.

Lightly grease the inside of your slow cooker with cooking spray or a little butter to help prevent sticking.

In a large mixing bowl, combine the thawed hash brown potatoes, shredded cheddar cheese, condensed soup, and sour cream.

Stir everything together until the potatoes are evenly coated and the mixture looks well combined. It doesn’t have to be perfect; just make sure there aren’t big dry pockets of potatoes.

Spoon the mixture into the prepared slow cooker and spread it out into an even layer.

Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbly and golden.

Once cooked, give the potatoes a gentle stir, taste, and add salt and pepper if desired. Serve warm straight from the slow cooker to keep them nice and cheesy for everyone.

If you’re serving for a gathering, switch the slow cooker to the WARM setting and keep the lid on between servings to prevent the top from drying out.

For picky eaters, you can use mild cheddar or a Colby Jack blend for a softer, less sharp flavor, and skip any extra seasonings so the taste stays familiar and kid-friendly. If your family likes a little extra richness, stir in 2–3 tablespoons of melted butter with the soup and sour cream before adding the potatoes. To add protein, fold in 1–2 cups of diced ham or cooked crumbled bacon before cooking—this turns it into more of a main dish, especially for brunch. For a slightly lighter version, you can use light sour cream and reduced-fat cheese; the texture will still be creamy, just a bit less heavy. If your crew loves a crunchy topping, sprinkle crushed buttery crackers or cornflakes mixed with a tablespoon of melted butter over the potatoes during the last 30 minutes of cooking, leaving the lid slightly vented so the topping doesn’t get soggy. You can also stir in a handful of frozen peas or corn for a pop of color and a little sweetness that many kids enjoy. And if you need to make this ahead, mix everything the night before, store it covered in the fridge, then pour it into the slow cooker in the morning—just add an extra 30 minutes or so of cook time since it will be starting cold.