Put these raw potato half-moons in the metal baking sheet and 4 budget-friendly extras to get a meal so delicious your husband will be begging for more.

This 5-ingredient oven depression era half-moon potatoes recipe is the kind of simple, budget-friendly comfort food my Midwestern grandma would have absolutely approved of. It leans on pantry staples, raw potato half-moons, and a metal baking sheet to create a creamy, savory, almost scalloped-potato vibe—without the fuss or extra dishes. Everything bakes together in a cloudy, seasoned milk mixture until the potatoes are tender and lightly browned on top. It’s the kind of no-fuss, toss-it-in-the-oven side (or even main) that you can throw together after work, and it’s so cozy your husband or partner will be back at the pan for seconds.

Serve these creamy half-moon potatoes with simple roasted or pan-seared chicken, pork chops, or meatloaf for a full vintage-style dinner. They’re also great next to steamed green beans, frozen peas, or a quick side salad tossed with whatever dressing you have on hand. If you’re stretching the meal, spoon the potatoes into bowls and top with a fried or soft-boiled egg, or pair them with leftover ham or sausage. A little ketchup or hot sauce on the side doesn’t hurt either—very true to their humble, Depression-era spirit.

Servings: 4

2 pounds russet or Yukon gold potatoes, scrubbed and sliced into 1/4-inch half-moons

Preheat your oven to 400°F (200°C). Place a metal baking sheet (with at least a small rim) on the counter; you’ll be building everything right on it for easy cleanup.

Scrub the potatoes well and pat them dry. Slice each potato in half lengthwise, then cut into 1/4-inch thick half-moon slices. Try to keep the slices roughly the same thickness so they cook evenly.

Spread the raw potato half-moons in a single, snug layer on the metal baking sheet. It’s okay if they overlap a little, but avoid piling them too high so they bake and soften evenly.

In a large measuring cup or bowl, whisk together the milk, vegetable oil or melted butter, salt, and black pepper until the mixture looks cloudy and well combined.

Pour the seasoned milk mixture evenly over the potatoes on the baking sheet. The potatoes should be partially submerged in the cloudy liquid, with some slices peeking out on top.

Use clean hands or a spatula to gently toss and nudge the potatoes so the liquid and seasoning coat everything and the pieces settle into an even layer again.

Cover the baking sheet tightly with foil, making sure to crimp the edges so the steam stays trapped. This helps the potatoes soften in the oven without drying out.

Bake on the middle rack for 30 minutes, then carefully remove the foil (watch for hot steam). Check a potato slice with a fork; it should be starting to get tender but not fully soft yet.

Return the uncovered baking sheet to the oven and bake for another 20–25 minutes, or until most of the liquid has thickened and been absorbed, the potatoes are very tender, and the top has light golden spots.

Let the potatoes rest on the counter for 5–10 minutes before serving. The sauce will thicken a bit more as it cools, giving you a creamy, old-fashioned potato bake you can scoop straight from the pan.

To keep this true to the 5-ingredient, Depression-era spirit, I’ve kept things very simple, but you can still tweak it within the same vibe. For extra flavor without adding more ingredients, use a mix of black pepper and a generous pinch of salt on the top layer of potatoes right before baking, or switch the vegetable oil for melted butter for a richer taste. If you have onions on hand and don’t mind going beyond five ingredients, thinly slice half an onion and scatter it over the potatoes before adding the milk mixture for a classic, thrifty twist. You can also swap part of the milk for water or broth if you’re running low on dairy; just know it will be a bit less creamy. For a crispier top, broil the pan for 2–3 minutes at the end, watching closely so it doesn’t burn. Food safety tips: Always refrigerate leftovers within 2 hours of baking; store in a covered container in the fridge for up to 3–4 days and reheat until steaming hot before eating. Do not leave the raw milk-and-potato mixture sitting out on the counter for long; assemble and get it into the oven promptly. If you prep the potatoes ahead, keep the sliced raw potatoes submerged in cold water in the fridge (up to 8 hours) to prevent browning, then drain and pat dry before baking so the dish doesn’t turn watery.