Pour seasoned cream over sliced raw potatoes, accompanied by 2 ingredients, into a casserole dish for a creamy side that disappears faster than anything else

This oven baked 4-ingredient creamy scalloped potato dish is the kind of comforting side that quietly steals the show at family dinners. Thinly sliced raw potatoes go straight into a casserole dish, then you simply pour seasoned cream over the top, add two more simple ingredients, and let the oven do the rest. It’s very much a Midwestern-style, church-potluck classic—no fuss, no fancy steps—just cozy, creamy potatoes that always seem to disappear before anything else on the table.

Serve these creamy scalloped potatoes alongside roasted chicken, baked ham, or a simple meatloaf for a hearty family dinner. They’re also right at home on a holiday table next to turkey and green beans. Add a crisp green salad or steamed broccoli to balance the richness, and offer a little extra salt and pepper at the table so everyone can season their portion just how they like it.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic casserole dish (about 2 to 2 1/2 quarts) with a little butter or nonstick spray so the potatoes don’t stick.

Peel the potatoes and slice them into thin, even rounds, about 1/8 inch thick. If you’re working slowly, keep the sliced potatoes in a bowl of cold water so they don’t brown, then pat them dry with a clean kitchen towel before using.

Spread the sliced raw potatoes evenly in the prepared casserole dish, gently fanning them out or layering them so there are no big gaps. This helps them cook evenly and soak up the cream.

In a medium bowl or large measuring cup, whisk together the heavy cream, kosher salt, black pepper, and garlic powder until the seasonings are well distributed. This is your seasoned cream that will flavor every bite.

Sprinkle the shredded cheddar cheese evenly over the top of the sliced potatoes in the casserole dish. Tuck the small pieces of butter here and there over the potatoes and cheese so they melt down into the dish as it bakes.

Slowly pour the seasoned cream over the sliced raw potatoes, cheese, and butter in the casserole dish, making sure to cover as much of the surface as possible. Gently shake the dish or nudge the potatoes with a spoon so the cream seeps down between the slices.

Cover the casserole tightly with foil and bake for 45 minutes. This helps the potatoes steam and soften while the cream starts to thicken.

Remove the foil and continue baking for another 25–35 minutes, or until the potatoes are very tender when pierced with a knife and the top is lightly golden and bubbling around the edges. If the top browns too quickly, you can lay the foil back on loosely.

Let the scalloped potatoes rest for at least 10–15 minutes before serving. The cream will thicken into a silky sauce as it cools slightly, making it easier to scoop neat portions that hold together on the plate.

For picky eaters, you can skip the garlic powder and use only salt and a small pinch of pepper, or even swap the cheddar for a very mild cheese like Monterey Jack. If your family loves onion flavor, whisk 1 teaspoon onion powder into the cream or tuck a few very thin slices of onion between the potato layers before pouring the seasoned cream. To lighten things up a bit, you can use half-and-half instead of heavy cream, though the sauce will be a little less thick and rich—bake covered a bit longer until the potatoes are completely tender. For extra golden color on top, turn the broiler on for 1–2 minutes at the end of baking, watching closely so it doesn’t burn. If you need to make this ahead, bake it fully, cool, and refrigerate; reheat covered at 350°F until hot and bubbly, then uncover for the last 10 minutes. You can also add a little chopped fresh parsley or chives on top after baking for color, which is a nice touch if you’re serving this for company or a holiday meal.