My cousin whipped up this 4 ingredient masterpiece for dinner and I immediately begged for the details

My cousin brought this dish to a Sunday supper not long ago, and the whole table went quiet after the first bite. It tastes like someone tucked your favorite spinach artichoke dip over cozy, oven-roasted potatoes, then baked it until everything bubbled together under a blanket of cheese. It’s only four ingredients, but it feels like the kind of comforting casserole that’s been on Midwestern potluck tables for generations. If you’ve got a bag of potatoes, a tub of spinach artichoke dip, some shredded mozzarella, and a drizzle of olive oil, you can have this in the oven in minutes and on the table not long after.

Serve these spinach artichoke potatoes as the star of a simple supper with a crisp green salad or sliced tomatoes and cucumbers on the side. They’re also wonderful next to roast chicken, baked ham, or a skillet of pork chops. A basket of warm dinner rolls or buttered garlic toast helps scoop up every bit of the creamy sauce from the bottom of the dish. If you like a little contrast, add something bright and tangy, like pickled beets or coleslaw, to cut through the richness.

Servings: 4-6

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish (about 2 to 2 1/2 quarts) with a bit of olive oil or nonstick spray so the potatoes don’t stick.

In a large bowl, toss the potato chunks with the olive oil and a good pinch of salt and pepper if you like. Stir until the potatoes are lightly coated and glistening.

Spread the potatoes in an even layer in the prepared casserole dish. They should cover the bottom in a snug, single layer so they roast evenly.

Spoon the spinach artichoke dip over the potatoes and gently spread it with the back of the spoon to cover most of the surface. It doesn’t have to be perfect; the dip will melt down into the potatoes as it bakes.

Sprinkle the shredded mozzarella evenly over the top, making sure to reach all the way to the edges so you get that nice golden-brown border as it bakes.

Cover the casserole loosely with foil, tenting it a bit so it doesn’t press down into the cheese. Bake covered for 30 minutes, until the potatoes begin to soften and the dip is hot and bubbly around the edges.

Carefully remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the potatoes are tender when pierced with a fork and the cheese on top is melted, bubbling, and lightly golden brown in spots.

Let the casserole rest for about 5–10 minutes before serving. This gives the creamy layer a chance to settle so you can scoop out neat portions with the potatoes nestled underneath.

If your family likes a little extra flavor, you can sprinkle a pinch of garlic powder, onion powder, or black pepper over the potatoes before adding the dip, but keep in mind that many prepared spinach artichoke dips are already well-seasoned. For a heartier dish, you can stir in cooked, crumbled bacon or diced leftover ham with the potatoes, still keeping the ingredient list short by counting them as optional add-ins. If you prefer sharper flavor, swap some or all of the mozzarella for shredded provolone or an Italian blend cheese. You can also use baby red potatoes or fingerlings; just keep the pieces about 1 inch so they cook through in the same amount of time. For make-ahead convenience, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add a few extra minutes of baking time if going into the oven cold. Food safety tips: Keep the spinach artichoke dip refrigerated until you’re ready to assemble, and don’t leave the finished casserole at room temperature for more than 2 hours. If using leftover dip or cheese, make sure they smell fresh and are within their use-by dates. Leftovers should be cooled, covered, and refrigerated promptly, then reheated until steaming hot all the way through before serving.