My aunt always threw this together the week after a big spring gathering. It was the cheapest way to use up leftovers but we all secretly looked forward to it more than the main feast. The whole house

This 4-ingredient ham and potato casserole is the kind of thrifty comfort food that shows up the week after a big spring gathering, when the fridge is full of leftover ham and you’re tired but still want something that feels special. My aunt used to pull this together without a recipe, just a little of this and that, and somehow it always tasted better than the big holiday feast itself. Thinly sliced potatoes, chopped ham, a can of cream soup, and a splash of milk are all you need. It bubbles away in the oven until the edges are browned and crisp, the middle is creamy, and the whole house smells like the kind of home you never want to leave.

Serve this casserole piping hot with something crisp and fresh alongside, like a simple green salad or sliced cucumbers and onions in vinegar to cut through the richness. Buttered peas or green beans are very traditional in our part of the Midwest and make a pretty plate next to the pale potatoes and pink ham. A pan of warm dinner rolls or leftover bread, if you have it, is perfect for scooping up the creamy sauce from the corners of the dish. For a simple supper, I just put the casserole in the middle of the table with a jar of pickles and call it good.

Servings: 6

6 cups thinly sliced potatoes (about 2 pounds, peeled if you like)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with butter or cooking spray so the potatoes don’t stick and the edges can crisp nicely.

In a medium bowl, whisk together the cream soup and milk until smooth. If your ham is very salty, you may not need extra salt, but you can add a small pinch of salt and some black pepper to the mixture if you like.

Spread about one-third of the sliced potatoes in an even layer on the bottom of the prepared casserole dish. Scatter one-third of the ham evenly over the potatoes.

Spoon about one-third of the soup-and-milk mixture over the ham and potatoes, letting it drizzle down between the slices. It doesn’t need to be perfect; it will spread as it bakes.

Repeat the layers two more times: potatoes, ham, then soup mixture, ending with the soup mixture on top. Try to tuck any stray potato slices back into the sauce so they don’t dry out too much, but leave some edges exposed so they can brown and crisp.

Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This helps the potatoes steam and turn tender without drying out.

After 45 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for another 25 to 35 minutes, or until the casserole is bubbly all over, the potatoes are very tender when pierced with a knife, and the top and edges are nicely browned.

Let the casserole rest for about 10 minutes before serving. This short rest helps the creamy sauce thicken slightly so it’s not runny when you scoop it, and it gives the flavors time to settle, just like my aunt always did before calling everyone to the table.

If you grew up in a kitchen like mine, you know this sort of casserole was made to use what you have. You can swap the cream of mushroom soup for cream of chicken or cream of celery without changing the basic character of the dish. For a slightly richer casserole, stir in an extra splash of milk or a few tablespoons of sour cream to the soup mixture. If you like a bit of cheese, sprinkle up to 1 cup of shredded cheddar or Colby between the layers or just on top during the last 10 minutes of baking, though that technically makes it a five-ingredient dish. To stretch it for more people after a big gathering, add another cup of potatoes and a little extra milk so everything stays saucy. If you prefer softer, almost mashed-style potatoes, slice them paper-thin and bake a bit longer, covered, before browning. For a more rustic, farmhouse feel, leave the potato skins on and use whatever mix of potatoes you have. You can also add a handful of leftover cooked vegetables—peas, green beans, or corn—between the layers to bring in some color and make it a full one-pan meal. If your ham is especially salty or smoky, taste the sauce before adding more salt, and consider using low-sodium soup or a bit more milk to balance it. This casserole reheats well; cover loosely with foil and warm in a low oven until hot and bubbly, adding a spoonful of milk if it seems dry.