Put sliced potatoes in your casserole dish with 4 other pantry staples and your husband will be asking for seconds before you sit down.

This is the kind of potato dish that showed up at every church basement supper and graduation party when I was a young farm wife. It’s nothing fancy, just thinly sliced waxy potatoes, a few pantry staples, and the gentle heat of the oven working magic. You layer everything right in a glass baking dish, flecks of dried herbs peeking between the slices, and let it bake until the edges are browned and the middle is tender and creamy. It’s the sort of simple, make-ahead casserole that keeps well on a buffet table and has husbands going back for seconds before you’ve even taken off your apron. Around here, it’s a quiet classic that never goes out of style.

Serve these party potato layers alongside roast chicken, meatloaf, pork chops, or a simple baked ham. A crisp green salad or buttered green beans balances the richness nicely, and a basket of warm dinner rolls makes it feel like Sunday supper. On a potluck table, this casserole can sit happily next to baked beans, coleslaw, and a pan of bars or sheet cake. It also reheats well, so don’t hesitate to pair leftovers with fried eggs for breakfast or a simple green vegetable for an easy lunch.

Servings: 8

3 pounds small waxy potatoes (Yukon Gold or red potatoes), very thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of butter, making sure to coat the bottom and sides so the potatoes don’t stick.

Scrub the potatoes well and pat them dry. Leave the skins on for color and texture. Using a sharp knife or mandoline, slice the potatoes very thinly, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate.

In a small bowl, stir together the melted butter, salt, black pepper, and dried Italian seasoning or mixed herbs until the seasonings are evenly distributed.

Lay a single, slightly overlapping layer of potato slices in the bottom of the greased baking dish, arranging them in loose circles or rows so they fan over one another. This doesn’t have to be perfect, but a little care makes a pretty pattern when baked.

Drizzle or brush a small amount of the seasoned butter mixture over this first potato layer, using just enough to lightly coat the slices. Make sure some of the flecks of dried herbs are visible on the potatoes.

Continue layering: add another overlapping layer of potatoes, then more of the seasoned butter. Repeat until you’ve used all the potatoes and butter, finishing with a neat, overlapping top layer. If you like, tuck a few extra herb flecks on top so they show in the finished dish.

Cover the baking dish tightly with foil to help the potatoes steam and soften. Place the dish on the center rack of the preheated oven and bake for 45 minutes, until the potatoes in the middle are just tender when pierced with the tip of a knife.

Remove the foil and return the dish to the oven. Bake uncovered for another 20 to 30 minutes, or until the top is lightly browned, the edges are sizzling, and the potatoes are very tender all the way through.

Let the casserole rest on the counter for at least 10 minutes before serving. This short rest helps the layers settle so you can cut neat squares or scoop out portions without everything sliding apart. Serve warm, straight from the baking dish.

For a cheesier version, you can sprinkle 1 to 1 1/2 cups of shredded cheese (cheddar, Colby Jack, or Swiss) between the layers and on top, but note that this adds an extra ingredient beyond the basic five. If you want a creamier texture, pour 1/2 to 3/4 cup of milk or half-and-half over the layered potatoes before covering with foil; the liquid will mingle with the butter and seasonings to create a simple pan sauce. To lean into more traditional Midwestern flavors, swap the Italian seasoning for 2 teaspoons dried parsley and 1/2 teaspoon garlic powder. For a lighter herb profile, use dried dill and chives and serve with a spoonful of plain yogurt or sour cream on the side. You can also halve the recipe and bake it in an 8x8-inch glass dish; start checking for tenderness about 10 minutes earlier. Food safety tips: Always scrub potatoes well and trim off any green or heavily sprouted spots, as those can be bitter and should not be eaten. Keep sliced potatoes either moving quickly into the oven or covered and refrigerated if you’re prepping ahead, to prevent browning and bacterial growth. If you cool leftovers, refrigerate them within 2 hours of baking, store tightly covered, and reheat only once to an internal temperature of at least 165°F (74°C) before serving again.