This 3-ingredient oven Amish creamed potatoes recipe is the kind of cozy, no-fuss side dish that feels like it came straight from a church potluck table. Thinly sliced russet potatoes get tossed right in the baking dish with just a few simple pantry staples, then bake up into soft, creamy layers with little golden edges. It’s perfect for busy weeknights when you want comfort food without hovering over the stove, and it has that old-fashioned, Amish-style simplicity: humble ingredients, big payoff.
Serve these Amish creamed potatoes alongside roasted or grilled chicken, pork chops, or a simple meatloaf. They’re also great with pan-seared sausage or a baked ham for Sunday dinner. Add something green to balance the richness, like steamed green beans, a crisp salad, or roasted broccoli. If you’re feeding a crowd, pair this casserole with a basket of warm rolls and a simple veggie tray so everyone can grab what they like while they keep coming back for another scoop of potatoes.
3-Ingredient Oven Amish Creamed PotatoesServings: 6
Ingredients
2 1/2 pounds russet potatoes, peeled and very thinly sliced
2 cups heavy cream (or half-and-half for a lighter version)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little butter or neutral oil if you’d like, just to help with cleanup.
Peel the russet potatoes and slice them very thinly, about 1/8 inch thick or less. A sharp knife works, but a mandoline makes this go fast and keeps the slices even so they cook through at the same time.
Add the sliced potatoes directly into the glass baking dish, spreading them out so you have an even layer that roughly fills the dish. It’s okay if some slices overlap and create loose layers; that’s what gives you those creamy pockets.
In a large measuring cup or bowl, whisk together the heavy cream, kosher salt, and black pepper until the seasoning is evenly distributed. This is your simple “cream sauce” that will pool around and between the potato slices.
Pour the cream mixture evenly over the sliced potatoes in the baking dish. Use clean hands or a large spoon to gently toss the potatoes right in the dish, making sure every slice is coated and you can see cream pooling between the layers. Spread the potatoes back into an even layer, pressing them down lightly so they sit in the cream.
Cover the baking dish tightly with foil. Bake on the center rack for 35–40 minutes, until the potatoes are starting to soften and the cream is bubbling gently around the edges.
Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are completely tender when pierced with a knife and the top has light golden spots. If the top is browning too quickly before the potatoes are soft, loosely tent with foil again.
Let the creamed potatoes rest for 10–15 minutes before serving. The cream will thicken slightly as it cools, giving you those velvety, scoopable layers that everyone will dig into before the rest of dinner hits the table.
Variations & Tips
For a slightly lighter version, you can use half-and-half instead of heavy cream; just know the sauce will be a bit thinner and less rich. If you like a hint of onion flavor without chopping, stir 1/2 teaspoon of onion powder into the cream mixture. Want a more peppery bite? Swap black pepper for freshly ground black pepper or add a pinch of white pepper. For extra comfort, you can sprinkle up to 1/2 cup of shredded cheese (like mild cheddar or Swiss) over the top during the last 10 minutes of baking, though that makes it less traditionally Amish and technically adds another ingredient. To prep ahead, you can slice the potatoes and assemble the dish up to 4 hours in advance; press a piece of parchment directly onto the surface, then cover tightly with foil and chill, baking just before dinner—this helps slow down browning. For food safety, keep the cream and assembled casserole refrigerated until you’re ready to bake, and don’t leave the finished dish at room temperature for more than 2 hours. If you use a mandoline, always use the hand guard or a cut-resistant glove to protect your fingers. Leftovers should be cooled quickly, stored in an airtight container in the refrigerator, and eaten within 3–4 days; reheat covered in the oven at 325°F or in the microwave until steaming hot in the center.
