My grandma used to make this growing up for Sunday supper and everyone asked for the recipe. The best part is it only needs 3 ingredients to make!

This oven baked 3-ingredient sausage potato bake is the kind of dish that makes a Sunday supper feel like a hug. My grandma used to slide a big white casserole dish of this out of the oven after church, edges bubbling and the top just kissed golden, and the whole house smelled like home. It’s as simple as can be—just potatoes, sausage, and a little cream to bring it all together—yet everyone always asked for the recipe. This is the sort of practical, stick-to-your-ribs Midwestern cooking that uses what you have on hand and turns it into something the whole family will gather around the table for.

Serve this sausage potato bake straight from the casserole dish while it’s piping hot, with a big spoon so everyone can help themselves. It pairs nicely with something fresh and simple, like a tossed green salad or sliced tomatoes with a sprinkle of salt. Buttered peas, green beans, or a dish of applesauce on the side fit that old-fashioned Sunday supper feeling. A basket of warm dinner rolls or sliced crusty bread is handy to soak up the creamy juices from the pan, and a little jar of mustard on the table doesn’t hurt for those who like a tangy bite with their sausage.

Servings: 6

2 pounds russet or yellow potatoes, peeled and thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish so the potatoes don’t stick.

Peel the potatoes and slice them thinly, about 1/8 to 1/4 inch thick. Try to keep the slices even so they cook at the same rate.

Slice the smoked sausage or kielbasa into 1/2-inch thick rounds. If the links are very large, you can cut the rounds in half again into half-moons so they tuck nicely between the potatoes.

Layer half of the sliced potatoes evenly in the bottom of the prepared casserole dish, overlapping them slightly like shingles to cover the surface.

Scatter half of the sliced sausage evenly over the potatoes, tucking some pieces down between the slices so every bite has a bit of both.

Repeat with the remaining potatoes in an even layer, then top with the rest of the sausage, spreading it out so it’s fairly even across the top.

Slowly pour the heavy cream or half-and-half over the casserole, moving the stream of cream around the dish so it seeps down between the layers. You should see the cream come about halfway to three-quarters of the way up the sides of the potatoes and sausage.

Cover the casserole dish tightly with aluminum foil. Place it on the middle rack of the preheated oven and bake for 45 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.

Carefully remove the foil and return the casserole to the oven, uncovered. Bake for another 25 to 35 minutes, or until the top is lightly golden, the cream is bubbling around the edges, and the potatoes are completely tender.

Once baked, remove the dish from the oven and let it rest for about 10 minutes. This helps the creamy sauce thicken slightly and makes it easier to serve neat scoops.

Spoon the sausage potato bake onto plates, making sure each serving has a good mix of sausage, potatoes, and the creamy sauce from the bottom of the dish. Serve warm.

If your family likes a little more color, you can leave the potato skins on for a rustic look; just scrub them well before slicing. For a leaner version, use turkey sausage and half-and-half instead of heavy cream, knowing it may not be quite as rich but will still be comforting. If you prefer a stronger smoky flavor, choose a heavily smoked kielbasa, or mix half regular sausage with half spicy for a bit of warmth. To stretch the dish for a crowd, add an extra potato and a splash more cream so the layers stay moist. You can also assemble the casserole several hours ahead, cover it, and keep it in the refrigerator until you’re ready to bake; just add 5 to 10 minutes to the covered baking time if it goes into the oven cold. Leftovers reheat well in a covered dish in a low oven or in a skillet over medium-low heat, where the potatoes can crisp a bit on the edges while warming through.