Dump these raw potato ribbons in the ceramic baking dish and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This simple 4-ingredient oven potato ribbon bake is inspired by Depression-era cooking, when home cooks stretched a few pantry staples into a comforting meal. You start with raw potato ribbons, dump them straight into a deep ceramic baking dish, and add just three more humble ingredients to create something creamy, golden, and deeply satisfying. It’s the kind of budget-friendly, stick-to-your-ribs dish that makes the whole house smell cozy and has the family circling the kitchen, wondering when dinner will be ready.

Serve these oven-baked potato ribbons hot right from the ceramic dish with a big green salad or some steamed vegetables to balance the richness. They’re wonderful alongside simple roasted or pan-fried sausage, leftover ham, or a fried egg on top if you want to keep things extra thrifty. A side of applesauce or sliced fresh fruit adds a little sweetness that pairs nicely with the salty, buttery potatoes. If you’re feeding a crowd, warm rolls or bread with a bit of butter turn this into a full, comforting meal.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled (if desired) and cut into thin ribbons

Preheat your oven to 375°F (190°C). Lightly grease a deep ceramic baking dish (about 2-quart size) with a little butter or oil so the potatoes don’t stick.

Prepare the raw potato ribbons: Peel the potatoes if you like (or scrub well and leave the skins on for more fiber). Using a spiralizer, vegetable peeler, or mandoline, slice the potatoes into long, thin ribbons. If you’re working slowly, place the ribbons in a bowl of cold water to keep them from browning, then drain and pat dry well with a clean towel before baking so they don’t water down the dish.

Dump the raw potato ribbons straight into the deep ceramic baking dish, spreading them out gently with your hands so they’re fairly even but still a bit crinkled and piled. Those folds help create soft, creamy pockets and crispy edges.

Sprinkle the salt evenly over the potato ribbons, tossing lightly with clean hands or tongs right in the dish so the seasoning is distributed throughout.

Pour the milk slowly over the potatoes, moving around the dish so it seeps down between the ribbons. You want the milk to come just shy of covering the top layer of potatoes; they should be mostly submerged with a few edges peeking out.

Dot the top of the potato ribbons with the pieces of butter, spacing them out so every corner of the dish gets some buttery goodness as it bakes.

Cover the ceramic baking dish tightly with foil. Place it on the middle rack of the preheated oven and bake for 35–40 minutes, until the potatoes are mostly tender when pierced with a knife and the milk is hot and steamy.

Carefully remove the foil (watch out for the hot steam), then return the dish to the oven uncovered. Bake another 20–25 minutes, or until the top is lightly golden, the edges are bubbling, and the potatoes are completely tender. If you like extra browned spots, you can move the dish to the top rack for the last 5 minutes.

Let the potato ribbons rest for about 10 minutes after coming out of the oven. This helps the creamy milk and butter settle and soak into the potatoes so each scoop holds together better. Taste and add a pinch more salt at the table if needed. Serve warm, straight from the ceramic baking dish.

For picky eaters, you can keep the seasoning very simple as written, or add just a little black pepper on the grown-ups’ portions at the table. If your family loves onion flavor, scatter 1/2 thinly sliced onion or 2–3 tablespoons of finely minced onion over the potato ribbons before adding the milk and butter (this technically adds a fifth ingredient, but it’s a classic Depression-era touch). For a slightly richer version, replace 1/2 cup of the milk with heavy cream or evaporated milk. You can also stir in 1/2 teaspoon of garlic powder or dried thyme for more flavor, or add a light sprinkle of shredded cheese on top during the last 10 minutes of baking for a more modern, kid-pleasing twist. To stretch the meal, layer in very thin slices of leftover cooked ham or cooked crumbled bacon between the ribbons. Food safety tips: Always wash and dry potatoes well before slicing, and use a sharp knife, mandoline, or spiralizer carefully to avoid cuts. If you soak the potato ribbons in water to prevent browning, be sure to drain and pat them dry thoroughly before baking so the dish doesn’t become watery and to help it reach a safe, hot temperature evenly. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before serving again.