My aunt made this for Sunday supper last month and it disappeared fast. It only uses 3 ingredients but tastes incredible every single time.

This oven baked 3-ingredient sausage and potato bake is the kind of unfussy Sunday supper my aunt swears by—and she’s right, it disappears fast. It leans on three workhorse ingredients: smoked sausage for deep, savory flavor, russet potatoes that roast up fluffy inside and crisp at the edges, and a good bottled Italian dressing that does triple duty as oil, seasoning, and tangy marinade. This is very much a Midwestern-style, church-basement casserole in spirit: practical, budget-friendly, and reliable enough to put on repeat when you want real comfort with minimal prep and almost no cleanup.

Serve this sausage and potato bake straight from the oven with a simple green salad dressed in the same Italian dressing to echo the flavors. Buttered green beans, steamed broccoli, or roasted carrots also pair nicely and add color to the plate. If you’d like bread on the side, warm dinner rolls or a crusty baguette are great for catching the seasoned juices that collect at the bottom of the dish. For a heartier spread, you can round out the meal with a light soup to start, then finish with something bright and simple for dessert, like fresh fruit or lemon sorbet, to balance the richness of the sausage.

Servings: 4

1 1/2 pounds smoked sausage or kielbasa, sliced into 1/2-inch rounds

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole dish so the potatoes don’t stick.

Place the potato chunks in the baking dish in an even layer. Pour about 3/4 cup of the Italian dressing over the potatoes and toss directly in the dish until they are well coated. Spread them back into an even layer so they roast evenly.

Scatter the sliced smoked sausage evenly over the dressed potatoes. Drizzle the remaining 1/4 cup Italian dressing over the top of the sausage and potatoes, making sure most pieces have at least a light coating.

Cover the baking dish tightly with foil and bake for 25 minutes. This first covered bake helps the potatoes steam slightly so they cook through without drying out.

Remove the foil, gently stir or turn the sausage and potatoes so the bottom pieces come to the top, and spread everything back into an even layer. Return the uncovered dish to the oven.

Continue baking, uncovered, for 20 to 25 minutes more, stirring once halfway through, until the potatoes are tender when pierced with a fork and the edges of both the potatoes and sausage are golden brown and lightly crisp.

If you’d like a deeper golden color, switch the oven to broil for 2 to 3 minutes at the end, watching closely so nothing burns. Remove from the oven and let the dish rest for about 5 minutes before serving to allow the juices to settle and the potatoes to firm up slightly.

Serve the sausage and potatoes hot, spooning some of the flavorful seasoned oil from the bottom of the dish over each portion.

Because this recipe is built on just three ingredients, each one does a lot of heavy lifting—and that gives you room to play within the same simple framework. For the sausage, any fully cooked smoked variety works: classic pork kielbasa, turkey sausage for something lighter, or a spicy andouille if you want more heat. Potatoes can be swapped for Yukon Golds or red potatoes, which hold their shape a bit better and roast up creamy; just keep the pieces around 1 inch so they cook at the same rate. Italian dressing is your built-in seasoning blend, but you can change the character of the dish by using a zesty or garlic-heavy version, or even a light Italian if you prefer less oil. If you need to stretch the meal, you can add an extra potato and a splash more dressing without changing the method. To prep ahead, toss everything together in the baking dish, cover, and refrigerate for up to 8 hours, then bake as directed, adding a few extra minutes if it’s going into the oven cold. For crisper edges, use a large, shallow dish so the ingredients roast in a single layer rather than steaming. Leftovers reheat well in a hot skillet with a tiny drizzle of oil, which brings back the caramelized edges and makes an excellent base for a quick hash topped with a fried egg.