Peel and dice 2 pounds of potatoes into even 1-inch pieces so they cook uniformly.

Add the diced potatoes to the slow cooker. Top with the sliced kielbasa and chopped onions.

In a bowl, stir together 1 cup sour cream, 1 can cream of mushroom soup, and 1 cup shredded cheddar until smooth.

Pour the cheese mixture over the layered ingredients in the crockpot. Stir gently a couple of times to coat, but don’t overmix — you want some kielbasa pockets and potato clusters.

Sprinkle with salt and pepper to taste.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes are tender when pierced with a fork.

If you’d like a cheesier top, sprinkle additional shredded cheese over the dish during the last 15 minutes of cooking and replace the lid so it melts.

Spoon onto plates and enjoy hot.