My grandmother made this for every Easter Sunday, and the whole family still fights over the leftovers. Just 4 ingredients.

This creamy mushroom potato bake is one of those simple, old-school casseroles that somehow tastes like a hug. My grandmother made a version of this every Easter Sunday, and even now the family still quietly counts how many scoops everyone takes so there are at least a few coveted leftovers for the next day. It’s just four ingredients, all pantry-friendly, and it bakes up into tender layers of potatoes swimming in a rich, bubbly mushroom cream sauce. It’s the kind of recipe you can throw together after work or slide into the oven alongside a holiday roast without needing to babysit it.

Serve this creamy mushroom potato bake as a cozy side next to baked ham, roast chicken, or a simple green salad. It’s great with something bright and crisp, like steamed green beans or a vinaigrette-dressed salad, to balance the richness. For an easy weeknight dinner, I’ll pair it with roasted sausages or a store-bought rotisserie chicken and some frozen peas. The leftovers reheat well in the oven or microwave, and they’re especially good the next morning with a fried egg on top.

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 9x13-inch glass casserole dish so the potatoes don’t stick.

In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and salt until the mixture is smooth and pourable. It will still be fairly thick, more like a creamy sauce than plain milk.

Spread a thin layer (about 1/2 cup) of the mushroom cream mixture over the bottom of the prepared casserole dish. This helps keep the first layer of potatoes from sticking and drying out.

Layer about one third of the sliced potatoes evenly over the sauce in the dish, overlapping them slightly like shingles so there are no big gaps. Pour about one third of the mushroom cream mixture over the potatoes, tilting the pan gently so it runs down between the slices.

Repeat the layers two more times: potatoes, then sauce, finishing with the remaining mushroom cream mixture on top. Gently press down on the potatoes with a spatula or clean hands so everything settles into the sauce. The potatoes should be mostly covered; a few edges peeking out are fine and will brown nicely.

Cover the casserole dish tightly with foil. Bake on the middle rack for 45 minutes, until the potatoes are starting to soften and the sauce is hot and bubbling around the edges.

Carefully remove the foil and continue baking, uncovered, for another 25 to 35 minutes, or until the top is lightly golden, the sauce is bubbling all over, and a knife slides easily through the center of the potatoes. Total baking time will be about 1 hour 10 minutes, depending on how thinly the potatoes are sliced.

Let the potato bake rest on the counter for at least 10 to 15 minutes before serving. The sauce will thicken slightly as it cools, making it easier to scoop neat portions while still staying creamy and bubbly around the edges.

To keep the spirit of the original 4-ingredient recipe, any tweaks should mostly be about swapping, not adding, ingredients. For extra richness, you can replace part of the milk with half-and-half or heavy cream (keep the total liquid amount the same). If you prefer a stronger mushroom flavor, use one can of condensed cream of mushroom soup and one can of condensed golden mushroom soup in place of the two regular cans. For a slightly lighter version, use 2% milk and low-sodium soup, then taste and adjust the salt at the end. If you need to prep ahead, assemble the whole casserole up to a day in advance, cover tightly, and refrigerate; add 10–15 minutes to the covered baking time since it will be starting cold. For smaller households, halve the recipe and bake it in an 8x8-inch dish, checking for doneness a bit earlier. And if your family loves a crispy top, you can loosely tent with foil instead of sealing it tightly for the last 10 minutes of baking to encourage a little more browning on the exposed potato edges.