There is something mighty comforting about a pan of sliced potatoes baked up tender in a creamy sauce, especially on a cool evening when folks are hungry and want supper that feels filling and familiar. This kind of simple potato bake leans on pantry cooking at its best, turning a handful of humble ingredients into a bubbling casserole that tastes like the sort of side dish always welcome at Midwestern tables, whether it is Sunday dinner, a church potluck, or a weeknight meal when the budget needs minding.
This bake goes especially well beside baked ham, meatloaf, roast chicken, pork chops, or even a plate of green beans and sliced tomatoes if you want to keep things simple. Since it is rich and creamy, I like to pair it with something crisp or fresh, such as a vinegar slaw, steamed broccoli, or a tossed salad, and a warm biscuit never goes amiss for catching any extra sauce from the plate.
4-Ingredient Creamy Sliced Potato Bake
Servings: 6
Ingredients
4 large russet potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups shredded cheddar cheese
1/2 cup whole milk
Directions
1. Heat the oven to 375°F. Lightly grease a glass 9x13 baking dish, then wash, peel if desired, and slice the potatoes no thicker than 1/8 inch so they cook evenly and turn tender all the way through.
2. In a medium bowl, stir together the cream of mushroom soup and milk until smooth enough to pour. Thinning the soup a bit helps it settle down between the potato layers instead of just sitting on top.
3. Arrange the sliced potatoes evenly in the baking dish. Pour the soup mixture over the potatoes, making sure it gets across the surface and into the layers, then sprinkle the shredded cheddar cheese evenly over the top.
4. Cover the dish tightly with foil and bake for 60 minutes. This covered baking time softens the potatoes and lets the creamy mixture seep through the casserole.
5. Remove the foil and continue baking for 20 to 25 minutes, until the top is browned and the potatoes are fully tender. A knife should slide through the center with no resistance.
6. Let the bake rest for 10 minutes before serving so the sauce thickens slightly and clings to the potato slices instead of running all over the plate.
Variations & Tips
Add onion: If you want a little more savoriness, scatter a thinly sliced small onion between the potato layers. It bakes down soft and sweet and fits right into the creamy sauce.
Try a different cheese: Colby, Monterey Jack, or a sharp cheddar all work nicely here. A sharper cheese gives the casserole a little more bite, while milder cheese keeps it extra old-fashioned and creamy.
Use a mandoline carefully: Even slices matter in a dish like this. If some pieces are thick and some are thin, the casserole may brown before the center gets tender. A mandoline makes quick work of it, but mind your fingers and use the guard.
Make it ahead: You can assemble the dish a few hours early, cover it, and refrigerate it until baking time. If it is going straight from the refrigerator to the oven, add a few extra minutes to the covered baking time.
Check for doneness in the center: The edges often soften first, so test with a thin knife right in the middle of the pan. If it meets any firmness, cover loosely and bake a bit longer until the potatoes are completely tender.