Found this in my mother's recipe box from 1962. My husband requests it for every holiday now.

This oven baked 4-ingredients potato lorraine is straight out of my mom’s old recipe box from 1962—the card is yellowed, splattered, and labeled “Potato Lorraine” in her perfect cursive. It’s the kind of Midwestern holiday casserole that doesn’t try to be fancy but always disappears first. My husband now requests it for every Thanksgiving and Christmas, and honestly, I love how simple it is on a busy hosting day: just potatoes, bacon, cheese, and cream layered into a creamy, bacon-studded bake with a golden brown top. It feels nostalgic and cozy, but it’s practical enough for weeknights, too.

Serve this potato lorraine hot, straight from the Pyrex, with something simple and protein-based like roast turkey, baked ham, or a rotisserie chicken to keep prep easy. A crisp green salad with a tangy vinaigrette or some steamed green beans balances the richness really well. Leftovers reheat nicely in the oven or air fryer, so I’ll often pair it with eggs the next morning for a quick brunch-style plate. If you’re bringing it to a potluck, just set it out with a big serving spoon—no garnish needed beyond maybe a sprinkle of black pepper or parsley if you have it.

Servings: 6-8

2 pounds russet potatoes, peeled and very thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a rectangular 9x13-inch glass or Pyrex baking dish with butter or nonstick spray. If you saved about 1 tablespoon of bacon drippings, you can use that to grease the dish for extra flavor.

Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. If you haven’t already, reserve about 1 tablespoon of the drippings for greasing the dish or drizzling into the cream.

Peel the potatoes and slice them very thinly, about 1/8 inch thick. A sharp knife works, but if you have a mandoline, this is the moment to use it. Try to keep the slices even so they cook at the same rate.

In a small bowl or measuring cup, stir together the heavy cream, salt, and black pepper. If you reserved bacon drippings, whisk them into the cream mixture for a subtle smoky flavor.

Arrange a single, slightly overlapping layer of potato slices on the bottom of the prepared baking dish. Scatter a handful of crumbled bacon over the potatoes, then sprinkle a thin, even layer of shredded Swiss cheese on top.

Repeat layering with potatoes, bacon, and cheese until you’ve used everything, finishing with a generous layer of cheese on top. Aim for 3–4 layers, depending on how thinly you sliced the potatoes and the depth of your dish.

Slowly pour the seasoned cream evenly over the entire casserole, letting it seep down between the layers. Gently tap the dish on the counter a couple of times to help the cream settle and remove any big air pockets.

Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This helps the potatoes cook through and the cream turn silky without over-browning the top too quickly.

After 45 minutes, carefully remove the foil. Continue baking uncovered for another 20–30 minutes, or until the potatoes are very tender when pierced with a knife and the top is bubbly and golden brown. If you like a deeper brown top, you can move the dish to the upper third of the oven for the last 5–10 minutes.

Remove the potato lorraine from the oven and let it rest on a heat-safe surface for at least 10–15 minutes before serving. This short rest helps the creamy layers set up so you get neat scoops instead of everything sliding around. Serve warm straight from the dish.

To stay true to the 1962 spirit, this recipe keeps the ingredient list short and cozy, but you can still tweak it a bit. For a slightly lighter version, you can use half-and-half instead of heavy cream, though it will be a bit less rich and may not thicken quite as much—just bake a little longer uncovered if it seems loose. If Swiss cheese isn’t your family’s favorite, a mild cheddar or a mix of Swiss and mozzarella works nicely and still keeps that classic casserole feel. You can also swap some of the russet potatoes for thinly sliced Yukon Golds for a creamier texture. For extra flavor without adding more ingredients, sprinkle a little extra black pepper over the top before baking, or rub a cut clove of garlic around the inside of the dish before greasing it. If you’re prepping ahead, assemble the casserole up to one day in advance, cover tightly, and refrigerate; add 10–15 minutes to the covered bake time since it will be starting cold from the fridge. For food safety, always cook the bacon until fully crisp and no longer pink, discard any bacon drippings that have sat out too long, and refrigerate leftovers within 2 hours of baking. Reheat leftovers to at least 165°F (74°C) before eating, and store them covered in the fridge for up to 3–4 days. If using a mandoline for slicing, always use the safety guard or a cut-resistant glove to protect your fingers.