Making this for Mom on Sunday and she has no idea how little effort went into something this elegant.

This is the kind of dish that makes people think you spent the afternoon fussing in the kitchen, when in reality the slow cooker did almost all the work. Hasselback potatoes originated in Sweden, named after the Hasselbacken restaurant in Stockholm, and they’re usually roasted in the oven. Here, we use whole russet potatoes, a simple slicing technique, and just three ingredients to turn out elegant, fanned potatoes with buttery, crisped edges—perfect for a Sunday dinner for Mom, with almost no effort on your part.

Serve these slow cooker hasselback potatoes on a white platter so the golden edges and buttery sheen really show off. They’re lovely alongside roast chicken, seared steak, or a simple pan-fried salmon. Add a bright green vegetable—like steamed green beans, roasted asparagus, or a lemony salad—to cut through the richness. For a holiday-style spread, pair with glazed carrots and a crisp white wine or sparkling water with lemon. At the table, pass extra melted butter or a small bowl of sour cream and chives so everyone can dress their own potato.

Servings: 4

4 medium to large russet potatoes, scrubbed and dried

Lightly grease the bottom and lower sides of a 5- to 7-quart slow cooker with a bit of the melted butter to help prevent sticking and to encourage browning.

Prepare the potatoes: Working with one russet at a time, place it lengthwise between two wooden spoons or chopsticks on a cutting board. This creates a “guard rail” so you don’t slice all the way through. Using a sharp knife, cut thin slices across the potato, about 1/8 inch apart, stopping when the knife hits the spoons so the potato stays intact at the bottom.

Repeat with the remaining potatoes. Take a moment to gently fan the slices with your fingers so they start to open up—this helps the butter run between the layers later.

Season the potatoes: Place the sliced potatoes in the slow cooker, cut side up, nestling them snugly but in a single layer if possible. Stir the remaining melted butter with 1 teaspoon of the kosher salt. Slowly spoon or brush the seasoned butter over each potato, making sure to coat the tops and letting it drip down between as many slices as you can.

Sprinkle the remaining 1/2 teaspoon kosher salt evenly over the tops of the potatoes. Cover the slow cooker with the lid.

Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender all the way through and the edges of the slices are golden and slightly crisp. The exact time will depend on the size of your potatoes and the heat of your slow cooker.

If you’d like a more dramatically crisp, restaurant-style finish for a special occasion, carefully transfer the cooked potatoes to a parchment-lined baking sheet and slide them under a preheated broiler for 3 to 5 minutes, watching closely, just until the tips of the slices deepen to a rich golden brown.

To serve, gently lift the potatoes onto a warm white serving platter, keeping them intact and fanned. Spoon any buttery juices from the slow cooker over the tops so the butter pools between the slices. Taste and add a final pinch of salt if needed before bringing them to the table.

To keep this aligned with the spirit of a low-effort, elegant Sunday dish, think of variations as small upgrades rather than extra work. For a herb version, stir 1 to 2 teaspoons of dried thyme, rosemary, or Italian seasoning into the melted butter before brushing it over the potatoes. If you don’t mind adding a fourth ingredient, a light shower of freshly ground black pepper or smoked paprika over the tops before cooking adds a subtle depth. For a cheese-topped finish, sprinkle 1/2 to 3/4 cup finely grated Parmesan or sharp cheddar over the potatoes during the last 30 minutes of slow cooking, or right before broiling, so it melts and browns. You can also finish with a handful of chopped fresh parsley or chives for a bright green contrast on the serving platter. Food safety tips: Always scrub russet potatoes thoroughly with a brush under cool running water to remove dirt, especially since you’re keeping the skins on. Trim off any deep eyes or green spots; green-tinged areas can be bitter and may contain higher levels of solanine, which is best avoided. Use a sharp knife and the wooden spoon “guard rail” method to reduce the risk of cutting all the way through—or cutting yourself. Once cooked, keep the potatoes on WARM in the slow cooker for up to 1 hour; after that, cool leftovers promptly and refrigerate in a shallow container, using them within 3 to 4 days. Reheat fully until steaming hot before serving.