Scatter sliced raw leeks over raw cubed yukon gold potatoes, together with 2 other ingredients, into a ceramic baking dish for a hearty supper that's my default when I don't know what to make

This little casserole is what I make on the nights when I stand in front of the fridge and think, “Now what?” It’s just four ingredients, all tumbled together in a ceramic baking dish: raw cubed Yukon Gold potatoes, sweet raw leeks scattered over the top, a good splash of cream, and a blanket of cheese. The idea comes from the plain, sturdy Amish-style suppers I grew up around here in the rural Midwest—simple pantry food that fills the house with a cozy smell and doesn’t ask much of you. Everything bakes together in the oven until the potatoes are tender and the leeks melt down into something soft and fragrant, giving you a hearty, no-fuss dish that feels like home.

I like to serve this casserole with something simple alongside: a skillet of browned sausage or a few baked pork chops, and a bowl of green beans or a crisp lettuce salad for some color. It also makes a fine meatless main dish with just a sliced tomato and some buttered bread on the side. For breakfast or brunch, tuck a fried or poached egg on top of each serving. A jar of homemade pickles or applesauce on the table fits right in with its country, Amish-style roots.

Servings: 4

2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

Preheat your oven to 375°F (190°C). Grease a medium ceramic baking dish (about 2 to 2 1/2 quarts) with the butter or oil, making sure to coat the bottom and sides so the potatoes don’t stick.

Prepare the potatoes: Scrub the Yukon Gold potatoes well and cut them into roughly 1/2-inch cubes. There’s no need to peel them unless the skins are tough; the skins add nice texture and color.

Prepare the leeks: Trim off the dark green tops and root ends. Slice the white and light green parts into thin rounds. Place the sliced leeks in a bowl of cool water, swish them around to loosen any dirt, then lift them out and drain well on a clean towel.

Scatter the vegetables in the dish: Spread the raw cubed Yukon Gold potatoes evenly in the greased ceramic baking dish. Then, with your hands, scatter the sliced raw leeks evenly over the potatoes so they’re nestled down between the cubes here and there. This is the heart of the dish, just as you see in the close-up process shot: hands scattering leeks over the potatoes in the baking dish.

Season and add the two other ingredients: Sprinkle the salt and pepper over the potatoes and leeks. Pour the heavy cream evenly over everything, letting it seep down between the vegetables. Finally, scatter the shredded cheese over the top in an even layer, covering most of the surface.

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

Uncover and finish baking: Remove the foil and return the dish to the oven. Bake uncovered for another 20 to 30 minutes, or until the top is bubbly and lightly browned and the potatoes are completely tender when tested with the tip of a knife.

Rest and serve: Let the casserole rest for 10 minutes out of the oven so the cream thickens slightly and everything settles. Taste and sprinkle with a pinch more salt or pepper if needed. Scoop generous spoonfuls onto plates and serve warm.

If you’d like to lean even more into Amish-style heartiness, you can tuck cooked, crumbled sausage or diced ham between the potatoes and leeks before adding the cream and cheese. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly; the potatoes and leeks will still bake up creamy. You can swap in red potatoes or russets if that’s what you have, though Yukon Golds hold their shape and give a naturally buttery flavor. For extra savor, add a small minced garlic clove or a pinch of dried thyme with the salt and pepper. If you prefer a crisper top, run the finished casserole under the broiler for 2 to 3 minutes, watching closely. Leftovers reheat nicely in a covered dish in a low oven, and you can even crack a few eggs over the chilled casserole and bake until the eggs set for a next-day breakfast. If you need to make it ahead, assemble the dish up to the point of baking, cover, and refrigerate up to 8 hours; add 5 to 10 minutes to the covered baking time to account for the chill.