My aunt made this for Sunday supper and everyone asked for the recipe immediately. It is unbelievably creamy and magically only uses 4 ingredients.

This oven baked 4-ingredient rice and potato casserole is straight from my Aunt Marilyn’s old Sunday supper rotation. She’d slide a big foil-lined pan of this into the oven after church, and by the time everyone had hung up their coats and set out the pickles, the whole house smelled like pure comfort. It’s unbelievably creamy without a lot of fuss, and the magic is that it truly only uses four ingredients you probably already have. The tender potatoes and fluffy rice bake together in one pan, soaking up a rich, savory cream, with the edges turning just the right shade of golden brown. It’s the kind of simple Midwestern casserole that feeds a crowd and has folks asking for the recipe before they’ve even finished their first helping.

Serve this casserole hot, straight from the foil-lined pan, with a big spoon so everyone can dig into the creamy middle and those browned, crispy edges. It pairs nicely with baked or roasted chicken, pork chops, or a simple meatloaf, plus something green like buttered peas, green beans, or a tossed salad to balance the richness. On Sunday nights, we’d put it alongside sliced ham and a plate of sliced tomatoes and cucumbers. Leftovers reheat well and make a cozy lunch with just a fried egg on top or a few slices of cheese melted over the portion you’re warming.

Servings: 6-8

1 1/2 cups long-grain white rice, uncooked

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or a 9x13-inch baking dish with heavy-duty aluminum foil, letting some foil hang over the sides for easy lifting and cleanup.

Rinse the uncooked rice in a fine-mesh strainer under cold water until the water runs mostly clear. This helps keep the rice from getting too sticky. Shake off excess water well.

Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Try to keep the slices fairly even so they cook at the same rate. If they start to discolor while you work, you can drop them into a bowl of cold water, then drain and pat dry before using.

Spread the rinsed, drained rice evenly over the bottom of the foil-lined pan in a thin, even layer. Gently shake the pan so the rice covers the surface from corner to corner.

Layer the sliced potatoes over the rice, overlapping them slightly like shingles on a roof. It doesn’t have to be perfect, but aim for an even layer so every bite has both potatoes and rice.

Slowly pour the chicken broth over the potatoes and rice, moving around the pan so it seeps down evenly. The liquid should just come up to the top of the potato layer or barely below it; add a splash more broth if needed to reach that level.

Pour the heavy whipping cream evenly over the top of the potatoes, letting it drizzle into the spaces between slices. Do not stir; the layers are what give this casserole its tender texture and creamy pockets.

Cover the pan tightly with another sheet of foil, crimping the edges all around to seal in the steam. This helps the rice and potatoes cook through and become very tender.

Place the covered pan on the center rack of the preheated oven and bake for 45 minutes.

After 45 minutes, carefully remove the top foil (watch out for hot steam). Return the uncovered pan to the oven and continue baking for another 25–35 minutes, or until the potatoes are very tender when pierced with a fork, the rice is cooked and fluffy, and the top and edges are lightly browned and bubbling.

If you like deeper browning around the edges, you can move the pan to the top rack for the last 5–10 minutes, keeping a close eye so it doesn’t scorch.

Remove the pan from the oven and let the casserole rest for about 10 minutes. This short rest lets the cream settle and thicken slightly so it serves more neatly while staying wonderfully creamy.

Use the overhanging foil to gently loosen the edges if needed, then serve the casserole straight from the pan, making sure each scoop gets some of the golden-brown edges and the creamy middle.

You can adjust this simple casserole to suit your table while still keeping the spirit of Aunt Marilyn’s Sunday dish. For a vegetarian version, use vegetable broth instead of chicken broth; just be sure it’s a low-sodium variety so the flavors don’t get too intense as it bakes down. If you like a little onion flavor, you can tuck a few very thin slices of onion between the potato layers without adding extra ingredients like mixes or seasonings that would change the 4-ingredient nature. For a slightly lighter version, you can replace up to 1 cup of the heavy cream with additional broth, though the casserole will be a bit less rich and creamy. To make ahead, assemble the pan up to the point of baking, cover tightly, and refrigerate for up to 12 hours; add 5–10 minutes to the covered baking time if starting from cold. For food safety, always keep the cream and broth refrigerated until you’re ready to assemble, and don’t let the unbaked casserole sit at room temperature for more than 30–45 minutes. Make sure the casserole is heated until the center is piping hot and the internal temperature reaches at least 165°F (74°C). Cool leftovers promptly, refrigerate within 2 hours, and enjoy within 3–4 days, reheating only the portion you plan to eat until it’s hot all the way through.