A lady from our church shared this 5-ingredient method and it completely changed my Sunday dinners. It creates the most comforting and filling side dish in a fraction of the usual time. You get all th

This 5-ingredient stovetop sliced potato dish comes straight from a fellow church member who shared it at a Sunday potluck years ago. Instead of layering potatoes in a casserole and waiting nearly an hour for them to bake, this method uses a covered skillet and a quick cream reduction to create tender, golden potato rounds in a thick, bubbly sauce. It has all the cozy, scalloped-potato comfort you want, but it’s faster, easier, and relies on pantry staples you probably already have.

Serve these creamy stovetop sliced potatoes alongside simple roasted or pan-seared meats—think roast chicken, pork chops, or meatloaf—for a classic Sunday dinner feel. They’re also lovely with sautéed greens or steamed vegetables to balance the richness. If you’re hosting, set the skillet right on a trivet in the center of the table so guests can spoon out generous helpings; the potatoes hold heat well and the thickened cream sauce doubles as a gravy for whatever else is on the plate.

Servings: 4

2 pounds Yukon Gold potatoes, scrubbed and thinly sliced into 1/4-inch rounds

Slice the potatoes into 1/4-inch rounds, keeping the thickness as even as you can so they cook at the same rate. There’s no need to peel Yukon Golds unless you prefer them that way; the skins add flavor and help the slices hold together.

In a large, wide, heavy-bottomed skillet with a lid (10 to 12 inches), melt the butter over medium heat. When the butter is fully melted and just starting to foam, swirl the pan so the bottom is evenly coated.

Add the sliced potatoes to the skillet in an even layer, overlapping them slightly like shingles. Sprinkle the salt and pepper evenly over the potatoes so the seasoning reaches between the slices.

Pour the heavy cream over the potatoes. The cream should mostly cover the potatoes; a few edges peeking out are fine and will brown nicely. Gently shake the pan or use a spatula to nudge the slices so the cream seeps down between them.

Bring the cream just to a gentle simmer over medium heat. As soon as you see small bubbles around the edges, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the potatoes cook undisturbed for 15 minutes. The steam and cream will soften the potatoes quickly without scorching.

After 15 minutes, remove the lid and check the potatoes by piercing a center slice with the tip of a knife; it should meet only slight resistance. If they’re still firm, cover and cook 5 more minutes, then check again.

Once the potatoes are just tender, remove the lid and increase the heat to medium-low. Simmer the potatoes uncovered for 8 to 12 minutes, gently shaking the pan occasionally, until the cream thickens into a rich, bubbly sauce and the exposed edges of the potatoes turn golden and lightly browned. Watch closely toward the end and adjust the heat as needed so the cream reduces without burning.

When the sauce is thick and clings to the potatoes, remove the skillet from the heat and let the dish stand for 5 minutes. The sauce will continue to thicken slightly as it cools, giving you that creamy, starchy blanket over the tender, golden rounds. Transfer to an enamel roasting pan or shallow serving dish, scraping all the browned, bubbly cream from the skillet over the top, and serve warm.

For a slightly lighter version, you can use half-and-half instead of heavy cream, though the sauce will be a bit thinner; cook uncovered a few minutes longer to let it reduce. If you want a subtle garlic note without adding extra ingredients, rub the inside of the skillet with a cut clove of garlic before adding the butter—this perfumes the dish without changing the basic 5-ingredient structure. To add a bit more color and texture, let the potatoes brown a little more at the end, then slide the skillet (if oven-safe) under the broiler for 2 to 3 minutes to deepen the golden edges before transferring to the enamel pan. You can also swap Yukon Golds for another waxy or all-purpose potato, but avoid very starchy varieties that tend to break apart on the stovetop. If you’re cooking ahead for a crowd, make the potatoes up to 30 minutes before serving and keep them covered on the lowest stove setting; if the sauce tightens too much, stir in a splash of cream to loosen it just before bringing the pan to the table.