Mix raw sliced carrots into raw cubed russet potatoes, combined with 2 ingredients, into a glass baking dish for a savory side that’s the one everyone asks for

This simple carrot potato bake reminds me of the kind of dishes you’d see on Amish and old Midwestern farmhouse tables: few ingredients, honest flavors, and a warm oven doing most of the work. Raw sliced carrots and raw cubed russet potatoes are mixed right in a glass baking dish with just butter and onion soup mix, then baked until everything is tender and golden around the edges. It’s the kind of no-fuss side you throw together while the roast is in the oven, and it always seems to be the one folks go back for seconds of, asking, “How did you make these potatoes taste so good?”

Serve this carrot potato bake alongside roast chicken, meatloaf, baked ham, or a simple skillet pork chop—anything that loves a hearty, savory side. A crisp green salad or steamed green beans balance the richness nicely. It also fits right in on a holiday table with turkey and gravy, and the leftovers reheat well next to scrambled eggs or a slice of leftover roast for an easy next-day meal.

Servings: 6

2 pounds russet potatoes, peeled and cut into 1/2-inch cubes

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of the melted butter or a swipe of oil, just enough to keep things from sticking.

Peel the russet potatoes and cut them into 1/2-inch cubes so they cook evenly. Peel the carrots and slice them into 1/4-inch rounds. Keep the pieces fairly uniform so the carrots and potatoes become tender at about the same time.

Place the raw cubed potatoes into the glass baking dish. Add the raw sliced carrots right on top, then use your hands to gently mix and spread them together into an even layer. This is where you get that homey feel—hands in the dish, just like Grandma used to do.

In a small bowl or measuring cup, stir the dry onion soup mix into the melted butter until it’s well combined and no big clumps of seasoning remain.

Pour the butter and onion soup mixture evenly over the raw potatoes and carrots in the glass dish. Use your hands or a large spoon to toss and turn the vegetables right in the dish until every piece looks lightly coated with the buttery seasoning.

Cover the glass baking dish tightly with aluminum foil. Place it on the middle rack of the preheated oven and bake for 35 to 40 minutes, until the potatoes and carrots are starting to turn tender when pierced with a fork.

Carefully remove the foil—watch out for the hot steam—and give the potatoes and carrots a gentle stir to bring some of the bottom pieces up to the top. Return the uncovered dish to the oven and bake for another 20 to 25 minutes, or until the potatoes and carrots are fully tender and the edges are lightly browned.

Once done, remove the dish from the oven and let the carrot potato bake rest for about 5 minutes so the butter settles back into the vegetables. Taste and, if you like, add a small pinch of salt or black pepper before serving warm straight from the glass baking dish.

If you’d like a little more color and sweetness, you can mix in a handful of sliced baby carrots or a few chunks of sweet potato along with the russets, keeping the total vegetable amount about the same. For a slightly creamier, more indulgent version, drizzle 1/4 cup of heavy cream over the vegetables before you pour on the butter and soup mix (this technically adds an ingredient, but it’s a nice Sunday supper twist). You can also sprinkle 1/2 cup of shredded cheddar or Colby cheese over the top during the last 10 minutes of baking for a cheesy crust. If you prefer less salt, use only 3/4 of the onion soup packet and add a sprinkle of dried thyme or parsley for extra flavor. To make ahead, mix the raw potatoes, carrots, melted butter, and soup mix in the glass dish, cover tightly, and refrigerate up to 8 hours; let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if needed.