My neighbor brought this to a potluck once and everyone asked for the recipe. I was shocked to find out it only uses 3 ingredients and tastes incredible!

My neighbor Doris brought this potato and bacon bake to a church potluck years ago, and I still remember how the line slowed down as everyone stopped to ask what smelled so good. The dish came out of the oven in a simple white casserole, bubbling and golden with little crisped bits of bacon on top. When I finally pinned her down for the recipe, I couldn’t believe it only used three things: potatoes, bacon, and cream. It reminded me of the kind of no-fuss, stick-to-your-ribs food I grew up with on Midwestern farm tables—honest ingredients, slow oven time, and a lot of love. This is the sort of recipe you make when you want something comforting and impressive without fussing over a long ingredient list.

This potato and bacon bake is rich and hearty, so I like to serve it alongside something simple and fresh—steamed green beans, a tossed salad with a tangy vinaigrette, or sliced garden tomatoes with a sprinkle of salt. It pairs beautifully with roasted chicken, baked ham, or a skillet of pork chops. For potlucks, I set it out with a basket of warm dinner rolls so folks can swipe up every last bit of creamy sauce. If you’re serving it as the star of a lighter supper, a bowl of crisp coleslaw and some sliced fruit round it out nicely.

Servings: 6

2 pounds russet or Yukon gold potatoes, peeled and thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a medium white casserole dish (about 2-quart size) with a bit of bacon fat or a swipe of cream if you like, just to keep the potatoes from sticking.

In a skillet over medium heat, cook the chopped bacon until it is just turning crisp and has rendered a good amount of fat. This usually takes about 8–10 minutes. Use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate, leaving most of the drippings behind in the pan. Set the bacon aside.

While the bacon cooks, peel the potatoes and slice them thinly, about 1/8-inch thick. You want them thin enough to cook through and turn tender in the oven, but not paper-thin. Try to keep the slices roughly the same thickness so they bake evenly.

Arrange a snug, even layer of sliced potatoes on the bottom of the casserole dish, overlapping them slightly like shingles on a roof. Sprinkle a small handful of the cooked bacon over this layer, scattering it so each scoop later will get some smoky flavor.

Repeat layering the potatoes and bacon, building up the casserole in 3–4 layers until you’ve used everything. Make sure to reserve a small handful of bacon for the very top so you get those pretty, extra-crispy bits that everyone fights over.

Slowly pour the heavy cream evenly over the layered potatoes and bacon. Gently press down on the top with the back of a spoon to help the cream settle in and around the slices. The cream should come almost to the top layer of potatoes, but not completely submerge them.

Cover the casserole tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 40 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.

Remove the foil and sprinkle the reserved bacon evenly over the top. Return the uncovered casserole to the oven and continue baking for another 20–30 minutes, or until the potatoes are very tender, the cream is bubbling, and the top is lightly browned with crisp bacon bits.

Once done, remove the casserole from the oven and let it rest for at least 10–15 minutes before serving. This short rest helps the creamy sauce thicken slightly so each serving holds together and the flavors settle in. Serve warm, scooping down through all the layers so everyone gets tender potatoes, smoky bacon, and plenty of rich cream.

If you’d like to stretch this dish for a crowd, you can increase the potatoes to 3 pounds and the cream to 3 cups, baking it in a larger 3-quart casserole and adding 10–15 minutes to the covered baking time. For a slightly lighter version, swap half of the heavy cream for whole milk; the sauce won’t be quite as rich but will still be comforting. If your bacon is very salty, you may not need to season the potatoes at all, but if you find the finished dish a bit mild, a sprinkle of salt and black pepper at the table is all it needs. For extra texture on top, you can let the casserole bake an additional 5 minutes under the broiler at the very end, watching closely so the bacon crisps without burning. Leftovers reheat nicely in a low oven, covered with foil, until warmed through—many folks say it tastes even better the next day once the cream has soaked into the potatoes.