My mother-in-law brought this recipe from the old country. Three ingredients and it tastes like you spent all day in the kitchen.

This is the kind of dish that makes folks think you’ve been fussing at the stove all afternoon, when really you’ve just tucked three simple things into the oven and gone about your day. My mother-in-law brought this recipe from the old country when she first came to the Midwest, and it fit right in with our farm suppers: potatoes, good melty cheese, and a little cream to bind it all together. The heat does the rest, turning plain potato rounds into tender, creamy layers with cheese bubbling and pooling between them in the pan. It’s humble, comforting, and exactly the sort of thing you set on the table when you want everyone to feel well-fed and cared for.

Serve these creamy baked potato rounds hot, right in the glass baking dish, with a big spoon to scoop out generous helpings. They’re lovely alongside roast chicken, pork chops, or a simple meatloaf, and they turn a skillet of fried ham or sausages into a Sunday-style meal. Add a crisp green salad or some steamed green beans to cut through the richness, and maybe a basket of warm bread or dinner rolls to mop up the cheesy cream that collects at the bottom of the dish. Leftovers reheat nicely and make a fine companion to eggs the next morning.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds

Preheat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) with a little butter or oil so the potatoes don’t stick.

Peel the potatoes and slice them into even 1/4-inch rounds. Try to keep the slices uniform so they cook at the same pace. If they start to discolor while you work, you can keep them in a bowl of cool water, then pat dry before layering.

Spread a thin, even layer of potato rounds over the bottom of the greased baking dish, overlapping them slightly like shingles on a roof. Sprinkle lightly with salt and pepper if you’re using them.

Scatter a portion of the cheese pieces over the potatoes, tucking some pieces between the slices so they’ll melt down into the layers as they bake.

Repeat the layers: potatoes (lightly seasoned if using salt and pepper), then cheese, until you’ve used everything. Finish with a neat top layer of potatoes and a final scattering of cheese so you see plenty of cheese on the surface.

Slowly pour the heavy cream over the layered potatoes, aiming for the edges and corners first, then the center. Tilt the dish gently so the cream can work its way down between the layers. The cream should come about halfway to three-quarters of the way up the potatoes.

Cover the baking dish loosely with foil, tenting it a little so it doesn’t stick to the cheese. Place the dish on the middle rack of the preheated oven and bake for 40 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.

Remove the foil and continue baking for another 25–35 minutes, or until the potatoes are completely tender, the cream has thickened into a rich sauce, and the cheese is melted, bubbling, and browned in spots on top. You should see creamy cheese pooling between the potato layers when you gently nudge them with a spoon.

Carefully remove the dish from the oven and let it rest for about 10–15 minutes before serving. This short rest lets the potatoes settle and the creamy cheese mixture thicken slightly so it spoons out in nice, rustic squares or scoops.

Serve straight from the glass baking dish while still warm, making sure each serving includes some of the browned top, soft middle potatoes, and plenty of the cheesy cream from the bottom of the pan.

If you can’t find Mont d’Or, look for another very soft, rich melting cheese such as Reblochon, Taleggio, or a ripe, creamy brie (rind trimmed if it’s tough). The key is a cheese that melts smoothly and can pool between the potato slices. For a slightly lighter version, you can use half-and-half instead of heavy cream, but the sauce will be a bit thinner. A handful of finely sliced onions can be tucked between the potato layers if you don’t mind adding a fourth ingredient; they’ll soften and sweeten as they bake. For a more rustic look, leave the potato skins on if they’re thin and well-scrubbed. If you prefer a smaller batch, halve all the ingredients and use a smaller baking dish; start checking for doneness a little earlier. Food safety tips: Keep the cheese and cream refrigerated until you’re ready to assemble the dish, and don’t leave the finished casserole at room temperature for more than 2 hours. Reheat leftovers thoroughly until steaming hot in the center before eating, and store them covered in the refrigerator for up to 3 days. When slicing potatoes, use a sharp knife or mandoline and keep your fingers tucked back to avoid cuts. Always let the hot glass baking dish cool on a trivet or thick towel and never set it directly from the oven onto a cold or wet surface to prevent cracking.