My neighbor has been making these for church potlucks since the 80s and everyone always asks for the recipe.

This is my neighbor Carol’s famous three-ingredient potato dish that has shown up at every church potluck on our block since the late 1980s. They’re simple, thrifty, and always the first empty dish on the buffet table. Thinly sliced potatoes are fanned out in a casserole dish, basted with melted butter, and roasted until the edges are shatteringly crisp and the centers stay tender. With just potatoes, butter, and salt, this is the kind of recipe that survives decades because it’s easy to remember, easy to bake for a crowd, and tastes like pure comfort.

Serve these crispy potato fans straight from the baking dish while the butter is still bubbling between the layers. They pair beautifully with roasted or grilled chicken, meatloaf, ham, or a simple green salad for a lighter plate. At potlucks, I like to set them next to the main casserole and a bowl of sour cream or plain yogurt for dolloping. They also make a great brunch side alongside scrambled eggs or a frittata, and any leftovers reheat nicely in a hot oven or skillet until the edges crisp back up.

Servings: 6–8

3 pounds russet potatoes, scrubbed (about 6–8 medium potatoes)

Preheat your oven to 400°F (200°C). Lightly grease a white oval casserole dish (about 2-quart capacity) with a little of the butter so the potatoes don’t stick.

Scrub the potatoes well under running water and dry them thoroughly with a clean towel. Leave the skins on for better texture and flavor.

Working with one potato at a time, place it on a cutting board. Using a sharp knife, slice the potato crosswise into thin, even slices about 1/8 inch thick, keeping the slices attached at the bottom so the potato holds together like a fan. To make this easier, you can lay the potato between two wooden spoons or chopsticks so your knife stops before cutting all the way through.

Gently press the sliced potatoes with your hand to fan the slices slightly without breaking them apart. Arrange each fanned potato snugly in the greased oval casserole dish, cut sides up, so they’re nestled together in rows.

In a small bowl or measuring cup, stir the melted butter with the salt. Slowly spoon or brush about half of the seasoned butter over the potatoes, making sure to let some drip down between the slices so it can pool and baste the insides as they bake.

Cover the casserole dish loosely with foil and bake for 30 minutes. This first covered bake helps the potatoes start to soften through the center before crisping.

Carefully remove the foil and spoon or brush the remaining melted butter over the potatoes, again trying to get it between the slices. Return the dish to the oven, uncovered.

Continue baking for 35–45 minutes more, or until the potatoes are golden brown with deeply crisped edges and the centers are tender when pierced with the tip of a knife. If the tips of the slices brown too quickly, you can lay the foil back on top very loosely for the last 10 minutes.

Taste a small piece and sprinkle a bit more salt over the top if needed while the potatoes are still hot. Serve the potatoes directly from the casserole dish so everyone can see the pretty fanned layers and spoon up some of the pooled butter from the bottom.

You can dress this basic three-ingredient recipe up or down depending on the occasion, but the original version really is just potatoes, butter, and salt. If you’d like a slightly richer flavor without changing the ingredient list, use salted butter and reduce the added salt a bit, then finish with a light sprinkle of flaky salt right before serving. For a subtle twist that still feels very old-school Midwestern, you can tuck a few thin slivers of onion between some of the potato slices (this technically adds an ingredient, but it stays true to the spirit of the dish). If you need to keep the recipe dairy-free, swap the butter for a neutral-tasting oil or a vegan butter that’s labeled for high-heat cooking; the texture will still crisp nicely, though you’ll lose some of the classic butter flavor. To make ahead for a potluck, you can slice and fan the potatoes earlier in the day, keep them submerged in cold water in the fridge to prevent browning, then drain and dry them very well before arranging in the dish and baking (any excess water can steam the potatoes and make them less crisp). For food safety, always cool leftovers within 2 hours of baking and store them covered in the refrigerator; reheat in a 400°F (200°C) oven until hot and crisp. Avoid leaving the butter-rich potatoes at room temperature on a buffet for more than 2 hours, or 1 hour if the room is very warm.