Found this in my mother's recipe box from 1962. She always brought it to church potlucks and came home with an empty dish.

This old-fashioned oven baked 4-ingredients escalloped potato bake is the kind of dish that showed up at every church potluck when I was a girl, and it always went home empty. The recipe card in my box is dated 1962 in my mother’s handwriting, stained with cream and a little torn at the corner. It’s as simple as it gets—just potatoes, onion, cream, and a bit of butter—but it bakes up into the creamiest, golden-topped pan of comfort you can imagine. No fancy cheeses or special gadgets, just the kind of pantry ingredients a Midwestern farm kitchen always had on hand. If you’re looking for a reliable, crowd-pleasing side that feels like Sunday supper and potluck suppers rolled into one, this is it.

Serve these escalloped potatoes hot right from the glass casserole dish, when the cream is still bubbling and the top is lightly browned. They’re wonderful alongside baked ham, roast chicken, meatloaf, or a simple pork roast. Add a green vegetable—like buttered peas, green beans, or a tossed salad—to balance the richness. At potlucks, I set the dish on a trivet with a big spoon and let folks help themselves; they also reheat nicely for the next day’s lunch, tucked beside leftover meat and a slice of bread and butter.

Servings: 8

3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch glass casserole dish with soft butter or a little oil. Using a glass dish helps you see those pretty layers and makes for a homey potluck presentation.

Peel the potatoes and slice them thinly, about 1/8 inch thick. If you have a mandoline, you can use it, but a sharp knife and a steady hand work just fine, the way our mothers did it. Slice the onion into thin half-moons.

In a small bowl, stir together the salt and black pepper. This makes it easier to season the layers evenly as you go.

Lay a single, slightly overlapping layer of sliced potatoes over the bottom of the greased dish. Scatter a small handful of sliced onions over the potatoes. Sprinkle lightly with some of the salt and pepper mixture.

Repeat the layering: potatoes, then onions, then a light sprinkle of the salt and pepper, until you’ve used all the potatoes and onions. Try to finish with a neat layer of potatoes on top for a pretty, even surface.

Slowly pour the heavy cream evenly over the layered potatoes and onions, letting it seep down between the slices. You want the cream to come just about level with the top layer of potatoes but not completely submerge them.

Dot the top layer of potatoes with the small pieces of butter, spacing them out so they melt and brown the surface as the dish bakes.

Cover the casserole tightly with foil. Place the dish on the middle rack of the preheated oven and bake for about 45 minutes. This covered time allows the potatoes to soften and the cream to start thickening without over-browning the top.

After 45 minutes, carefully remove the foil (watch for steam). Continue baking, uncovered, for another 30 to 40 minutes, or until the potatoes are very tender when pierced with a knife and the top is lightly golden and bubbling around the edges.

If you’d like a deeper golden top, you can move the dish up one rack for the last 5 to 10 minutes of baking, keeping a close eye so it doesn’t scorch. The cream should be thickened into a rich sauce, not runny.

Remove the casserole from the oven and let it rest for at least 10 to 15 minutes before serving. This rest time helps the creamy sauce settle and cling to the potato layers, making it easier to spoon out neat portions for your table or potluck.

Serve warm, straight from the glass dish. If you’re taking it to a church supper or gathering, cover loosely with foil for transport and keep it insulated; it will stay warm and comforting for quite a while.

You can keep this recipe just as simple as the 1962 card or dress it up slightly while honoring its roots. For a little extra color and sweetness, tuck a few very thin slices of carrot between the potato layers. If you like garlic, rub a cut clove around the inside of the baking dish before greasing, or add one finely minced clove to the cream. For a slightly lighter version, use half heavy cream and half whole milk or half-and-half, but know that the sauce will be a bit less thick and rich. If your family enjoys cheese, you can sprinkle a small handful of shredded mild cheddar or Swiss between the middle layers or just over the top in the last 10 minutes of baking, though the original 1960s church-potluck style was usually cheese-free. To make ahead, assemble the dish up to the point of baking, cover, and refrigerate for up to 8 hours; add an extra 10 to 15 minutes to the covered baking time if it goes into the oven cold. For food safety, keep the potatoes refrigerated if you prepare them in advance, and don’t leave the finished dish at room temperature for more than 2 hours at a potluck. Reheat leftovers thoroughly in a 325°F oven until steaming hot in the center, or in small portions in the microwave, stirring gently so the cream heats evenly. Always check that dairy-based dishes are hot all the way through before serving again.