My aunt made this for Sunday supper growing up and everyone always asked for the recipe. It is unbelievably creamy and literally takes just 3 ingredients.

This oven baked 3-ingredient scalloped potato bake is straight out of my Midwestern childhood Sunday suppers. My aunt made a pan of these creamy, bubbling potatoes almost every weekend, and there was never a scrap left in the dish. The magic is that it’s unbelievably rich and silky, but relies on just three things most of us already keep on hand: potatoes, heavy cream, and cheese. No roux, no canned soup, no fuss—just thinly sliced potatoes slowly baked in cream until they’re tender, with a golden, cheesy crust on top. It’s the kind of comforting, practical recipe a home cook can memorize and pull out anytime company is coming.

Serve this scalloped potato bake alongside simple roasted chicken, baked ham, or pan-seared pork chops for a classic Sunday-style supper. A crisp green salad with a sharp vinaigrette or some steamed green beans helps balance the richness of the cream and cheese. It also pairs nicely with roasted Brussels sprouts or carrots, which bring sweetness and color to the plate. If you’re entertaining, offer warm crusty bread to soak up the extra sauce and a dry white wine or light-bodied red to cut through the creaminess.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish with butter or neutral oil to prevent sticking and to help the edges brown.

Prepare the potatoes by peeling them and slicing them very thinly, about 1/8 inch thick. A mandoline makes this quick and keeps the slices even, but a sharp knife and a steady hand work just fine. Keep the slices in a bowl as you work so they’re easy to layer.

Pour the heavy cream into a large measuring cup or bowl. If using, stir in the kosher salt and black pepper until evenly combined. This seasons the cream so it can flavor every layer of potatoes.

Layer about one-third of the sliced potatoes in the bottom of the prepared casserole dish, spreading them into an even, overlapping layer. Try to avoid large gaps so the cream can distribute evenly and the bake cooks uniformly.

Sprinkle about one-third of the shredded cheddar cheese evenly over the potatoes, making sure some cheese reaches the edges so you get that golden, bubbly crust all the way around.

Repeat with a second layer: add another one-third of the potatoes in an even layer, then another one-third of the cheddar cheese over the top.

Finish with the remaining potatoes in a final even layer. Gently press down on the potatoes with your palm to compact them slightly, which helps them cook evenly and absorb the cream.

Slowly pour the seasoned heavy cream over the potatoes, moving around the dish so the cream seeps down into all the layers. You should see the cream just come up around the sides of the potatoes but not completely cover the top layer.

Top the dish with the remaining shredded cheddar cheese, spreading it out so it forms a fairly even blanket over the surface. This will melt into a bubbly, golden crust as it bakes.

Cover the casserole dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 45 minutes, or until the potatoes are starting to turn tender when pierced with the tip of a knife and the cream is hot and starting to thicken.

Remove the foil and continue baking, uncovered, for 25 to 35 minutes, or until the top is deeply golden and bubbly, and a knife slides easily through the center with no resistance. The cream will have reduced into a thick, velvety sauce around the edges.

Take the casserole out of the oven and let it rest, uncovered, for at least 10 to 15 minutes before serving. This resting time allows the creamy sauce to thicken slightly and the layers to set, so you can scoop out neat portions with that beautiful golden crust intact.

Because this recipe is intentionally built on three core ingredients—potatoes, heavy cream, and cheese—any variation should keep the spirit of that simplicity. You can swap the cheddar for another good melting cheese, such as Gruyère, Monterey Jack, or a mild Swiss, or use a blend if that’s what you have on hand. For a slightly lighter texture, replace up to 1 cup of the heavy cream with whole milk, but keep at least 2 cups of cream for that lush, Sunday-supper feel. If you want a more pronounced crust, reserve a small handful of cheese and sprinkle it on during the last 10 minutes of baking so it browns but doesn’t overcook. To make ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours; let it sit at room temperature for about 20 minutes before baking, and add a few extra minutes to the covered bake time. Leftovers reheat well, covered, in a 325°F (165°C) oven until warmed through, and they hold their texture better than in the microwave.