My grandmother made these every Sunday dinner for 40 years. Three ingredients and they come out perfect every single time.

These oven baked 3-ingredient scalloped potatoes are straight out of my Midwestern childhood playbook. My grandmother really did make a version of these every Sunday for decades—no cheese, no fancy add-ins, just thinly sliced potatoes, real cream, and a little salt doing all the heavy lifting. They come out of the oven with tender, creamy layers and a golden, bubbly top that looks like you fussed for hours, even though the prep is incredibly simple. This is the kind of recipe you reach for when you’re juggling a busy week but still want something cozy and homemade on the table.

These scalloped potatoes are rich and comforting, so they pair best with simple proteins and plenty of vegetables. Serve alongside roasted chicken, baked ham, or pan-seared pork chops, plus a crisp green salad or steamed green beans to balance the creaminess. They also make a great holiday side dish next to turkey and roasted Brussels sprouts. If you’re doing a meatless dinner, pair them with a big mixed salad and roasted carrots or broccoli so the plate still feels hearty but not too heavy.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart oval or rectangular baking dish (about 8x11 inches) with a bit of the cream or a swipe of neutral oil to help prevent sticking.

Peel the potatoes and slice them as thinly and evenly as you can, about 1/8 inch thick. A mandoline makes this fast and uniform, but a sharp knife works fine; just take your time so the slices cook at the same rate.

Pour a thin splash of the heavy cream into the bottom of the baking dish and tilt the dish to lightly coat the bottom. This helps the first layer of potatoes sit in a little cream and not stick.

Arrange a snug, even layer of potato slices over the bottom of the dish, overlapping them slightly like shingles. Sprinkle a small pinch of the salt evenly over this layer.

Repeat layering: add another layer of potato slices, then another light pinch of salt. Continue until you’ve used all the potatoes, finishing with a neat top layer. Sprinkle the remaining salt evenly over the top layer of potatoes.

Slowly pour the remaining heavy cream over the potatoes, moving the stream around the dish so it seeps down between the layers. Gently press down on the potatoes with clean hands or the back of a spatula to help the cream settle and remove any big air pockets. The cream should come almost to the top layer but not completely cover it.

Cover the baking dish tightly with foil, tenting it slightly so it doesn’t press down onto the potatoes. Bake covered for 45–55 minutes, until the potatoes are very tender when pierced in the center with the tip of a knife.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for another 20–30 minutes, or until the top is golden brown, the cream is bubbling around the edges, and the potatoes look lightly crisped on the highest points.

Let the scalloped potatoes rest on a cooling rack for at least 10–15 minutes before serving. This short rest helps the creamy sauce thicken slightly so the layers hold together when you scoop or slice into them. Taste and sprinkle with a tiny bit more salt on top if needed, then serve warm straight from the baking dish.

To stay true to the three-ingredient spirit, keep any tweaks very simple. If you like a bit more savoriness without technically adding another ingredient, you can use salted butter to grease the dish instead of oil, and reduce the added salt slightly. For a slightly lighter version, use half heavy cream and half whole milk, but be aware it may be a touch less rich and may not brown quite as deeply; bake uncovered a few extra minutes if needed. If you prefer firmer layers that slice very cleanly, use russet potatoes and let the finished dish rest closer to 20 minutes before serving. For a creamier, more velvety bite, Yukon Gold potatoes are ideal. To make ahead, you can assemble the dish up to the point of baking, cover tightly, and refrigerate up to 8 hours; add 5–10 minutes to the covered bake time if going straight from the fridge. Food safety tips: Always keep the cream refrigerated until you’re ready to use it, and don’t leave the assembled but unbaked dish at room temperature for more than 1–2 hours. Use a clean cutting board and knife, and wash your hands before and after handling ingredients. Leftover scalloped potatoes should be cooled, covered, and refrigerated within 2 hours of baking, and eaten within 3–4 days. Reheat leftovers in a 350°F (175°C) oven, covered, until steaming hot in the center (165°F/74°C if you’re checking with a thermometer) to ensure they’re safely reheated.