There are some dishes that just feel like a church supper and a family gathering all at once, and these southern 3-ingredient savory pan pennies surely belong in that category. With just sliced potatoes, onion soup mix, and plenty of butter, this old-fashioned skillet bake turns out crisp around the edges, tender in the middle, and rich with that deeply comforting flavor folks around the Midwest and South have loved for generations. It is the sort of thrifty, plainspoken recipe a good home cook keeps tucked away for busy holidays, potlucks, and those evenings when you need something filling without a lot of fuss.
Serve these pan pennies alongside baked ham, roast chicken, pork chops, or even a simple plate of fried eggs if you are making them for supper. They also fit right in next to green beans, creamed corn, a sharp little cabbage slaw, or sliced tomatoes when the weather is warm. For a Friendsgiving table, I like to set them out with turkey, dressing, and cranberry sauce because that buttery onion flavor goes with nearly everything.
Southern 3-Ingredient Savory Pan Pennies
Servings: 6 to 8
Ingredients
3 pounds russet potatoes, peeled and sliced into thin rounds
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a large cast iron skillet or 9x13-inch baking dish.
2. Slice the potatoes into thin, even rounds and place them in a large bowl. Sprinkle the dry onion soup mix over the potatoes, then pour in the melted butter and toss until every slice is well coated.
3. Arrange the coated potato slices in the skillet or baking dish, spreading them into an even layer so the edges can brown nicely.
4. Bake uncovered for 50 to 60 minutes, until the potatoes are tender and the top is deeply golden with crisp edges. If you like extra browning, let them go a few minutes longer while watching carefully.
5. Let the pan pennies rest for 5 minutes before serving so the buttery glaze settles into the potatoes, then spoon them out hot.
Variations & Tips
Add a little cheese: If you do not mind stepping past the strict three-ingredient version, a light sprinkle of shredded cheddar over the top during the last 10 minutes of baking makes these especially good with ham or burgers.
Use Yukon Golds: Yukon Gold potatoes make a creamier, softer pan penny, while russets give you those crisper edges and a fluffier center. Both are fine, but do keep your slices thin so they bake evenly.
Make them ahead: You can slice and coat the potatoes a few hours ahead, then keep them covered in the refrigerator until baking time. Give them a gentle stir before spreading them in the skillet so the butter and seasoning are evenly distributed again.
Crispy edge trick: For the best old-fashioned skillet texture, avoid crowding the pan too deeply. A broad, even layer gives you more of those browned edges everybody reaches for first.
