Arrange diced salt pork over raw thick-sliced russet potatoes, together with 1 other ingredient, into a cast iron skillet for a hearty meal that disappears faster than anything else

This is the kind of recipe my Midwest weeknights are built on: simple, hearty, and made in one cast iron skillet. These oven-baked 3-ingredient Amish-style salt pork potatoes start with thick-sliced russet potatoes, get blanketed with salty little cubes of salt pork, and then finished with just one other pantry staple: a splash of heavy cream. It’s inspired by the kind of thrifty, comforting potato dishes you see in Amish country—nothing fancy, just real food that fills everyone up and somehow disappears faster than anything else on the table. If you can slice potatoes and turn on the oven, you can make this.

Serve these salt pork potatoes straight from the cast iron skillet while they’re bubbling and golden around the edges. They’re perfect next to simply cooked meats like roast chicken, pork chops, or meatloaf, but they also work as the main event with a crisp green salad or steamed green beans on the side. I like to add something bright—like pickles or a vinegar-based slaw—to balance the richness. For brunch, slide a fried or poached egg on top of each portion and add some fruit on the side for a complete, cozy meal.

Servings: 4

2 pounds russet potatoes, scrubbed and sliced 1/3-inch thick (skins on or off)

Preheat your oven to 400°F (200°C). Place a 10- to 12-inch cast iron skillet on the middle rack while the oven heats so the pan gets hot.

Prep the ingredients while the oven preheats: scrub and dry the russet potatoes, then slice them into thick 1/3-inch rounds. Pat the slices dry with a clean towel to remove excess surface moisture so they brown better. Dice the salt pork into small 1/4-inch cubes.

Carefully remove the hot cast iron skillet from the oven and place it on a heatproof surface. Quickly arrange the thick-sliced potatoes in an even, slightly overlapping layer in the skillet, covering the bottom completely. If you have extra slices, start a second loose layer on top.

Sprinkle the diced salt pork evenly over the raw potatoes, making sure the pieces are scattered all the way to the edges so every bite gets some salty, crispy bits. The hot pan will start to sizzle a little as the fat hits the surface—that’s what you want.

Pour the heavy cream slowly and evenly over the potatoes and salt pork, letting it trickle down between the slices. You don’t need to stir; just make sure most of the potatoes have at least a light coating so they stay tender in the oven.

Cover the skillet tightly with a lid or a sheet of foil. Bake covered for 25 minutes to let the potatoes steam and the salt pork begin to render its fat without drying out.

After 25 minutes, remove the lid or foil and give the skillet a gentle shake to loosen any slices that might be sticking. Return the uncovered skillet to the oven and continue baking for 25 to 35 minutes, until the potatoes are very tender when pierced with a fork and the top is lightly golden with some crisped salt pork pieces.

If you like a deeper golden, slightly crisp top, move the skillet to the upper third of the oven for the last 5 to 10 minutes of baking, keeping an eye on it so the salt pork doesn’t burn.

Carefully remove the skillet from the oven and let the potatoes rest for 5 to 10 minutes before serving. This short rest helps the cream thicken slightly and makes it easier to scoop neat portions. Serve hot, straight from the cast iron skillet, making sure to spoon some of the rendered fat and crispy salt pork over each serving.

Because this recipe is intentionally just three ingredients, the main “variations” are about small tweaks that still keep it simple. If you want a slightly lighter version, swap half of the heavy cream for whole milk; the potatoes will be a bit less rich but still comforting. For extra texture, you can start by briefly rendering the diced salt pork in the hot cast iron on the stovetop for 3 to 4 minutes, just until some fat releases, then turn off the heat, add the potato slices right on top, arrange the remaining salt pork over them, pour in the cream, and bake as directed. To make this more make-ahead friendly for busy weeknights, slice the potatoes in the morning and store them submerged in cold water in the fridge (to prevent browning), then drain and pat dry right before assembling the skillet. If your salt pork is very intense, you can briefly blanch the diced pieces in simmering water for 1 minute and drain well to mellow the saltiness before baking. Leftovers reheat well in a covered dish at 350°F for about 15 minutes; if they look dry, drizzle on a tablespoon or two of cream before reheating.