My grandmother used to make this growing up and it always steals the show. It is unbelievable that it only takes 3 ingredients!

This oven baked 3-ingredient chicken broth potato bake is one of those humble dishes that proves simple food can feel downright special. My grandmother used to slide a glass baking dish of these potatoes into the oven on Sunday afternoons, and the whole farmhouse would fill with the smell of chicken broth and browned edges. Out here in the rural Midwest, we learned to stretch what we had, and this dish was born from pantry staples: potatoes, a good canning-jar of chicken broth, and a little butter. The potatoes soak up the savory broth as they bake, turning tender and creamy in the middle with golden, crisped rims on top. It’s the kind of side dish that quietly steals the show at the table, and no one ever believes it only took three ingredients.

Serve this potato bake right from the glass dish while it’s still bubbling and the edges are browned. It’s lovely alongside roast chicken, meatloaf, pork chops, or a simple pan-fried steak. A green vegetable—like buttered peas, green beans, or a crisp salad—balances the richness. For a comforting supper, pair it with sliced ham and a dish of applesauce. It also holds well on a buffet, making it perfect for church potlucks, holiday dinners, or any time you need a hearty, dependable side that goes with just about everything.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of butter, making sure to coat the bottom and sides so the potatoes don’t stick.

Peel the potatoes and slice them thinly, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate. If they start to brown while you’re slicing, you can keep them in a bowl of cold water, then drain and pat dry before layering.

Arrange the potato slices in the prepared glass baking dish in an even layer, overlapping them slightly like shingles on a roof. You don’t have to be fussy, but aim for an even thickness from corner to corner so everything bakes uniformly.

Slowly pour the chicken broth over the potatoes, tilting the dish gently if needed so the broth settles in around the slices. The broth should just come up to the top layer or slightly below it; the very top edges of some potatoes can peek out and will brown nicely.

Dot the top of the potatoes with the small pieces of butter, spacing them out so they’ll melt and baste the surface as the dish bakes. This helps the top brown and gives the broth a richer flavor.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 40 to 45 minutes, until the potatoes are mostly tender when pierced with the tip of a knife and the broth is gently bubbling around the edges.

Carefully remove the foil and return the dish to the oven. Continue baking, uncovered, for another 20 to 30 minutes, or until the top is nicely browned, the edges are caramelized, and the potatoes are very tender all the way through. The broth will have reduced to a savory, slightly thickened sauce around the slices.

Let the potato bake rest for about 10 minutes before serving. This short rest allows the bubbling broth to settle and thicken a bit more, making it easier to scoop out neat portions while still keeping those beautiful browned edges intact.

If you’d like a little extra richness, you can replace 1/2 cup of the chicken broth with milk or light cream, though my grandmother usually kept it to just broth and butter. For a deeper, more rustic flavor, try using homemade chicken stock or bone broth if you have it on hand. Yukon Gold potatoes will give you a creamier texture, while russets create a softer, more fall-apart bake; both work well, so use what’s available. You can also bake this in a smaller, deeper glass dish for a thicker casserole-style bake—just add a bit more time in the oven and check for doneness with a knife. If you need to keep it warm for company, cover the finished dish loosely with foil and hold it in a low oven (around 200°F/95°C) for up to 30 minutes; the flavors actually meld even more as it sits. Leftovers reheat nicely in the oven, uncovered, until hot and re-crisped at the edges.