This 5-ingredient oven retro potato coin casserole is pure Midwest comfort food with almost no effort. It starts with raw coin-cut potatoes tossed right in the baking dish with four basic pantry staples, then bakes into a creamy, golden, paprika-kissed pan of potatoes that feels like something your mom or grandma might have made.
It’s the kind of simple, budget-friendly side that quietly steals the show—and in my house, it’s the one my husband keeps asking me to put on the weekly rotation.
Serve this potato coin casserole hot, straight from the oven, with roasted or baked chicken, meatloaf, pork chops, or simple grilled sausages. A crisp green salad or steamed green beans balances the richness nicely, and a side of applesauce or pickles gives that cozy, retro supper-club vibe. Leftovers reheat well alongside eggs for a hearty weekend breakfast or brunch.
5-Ingredient Retro Potato Coin Casserole
Servings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and sliced into 1/4-inch coins (peels on or off)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little butter so the potatoes don’t stick.
Scrub the potatoes well and slice them into 1/4-inch thick coins. Try to keep the slices even so they cook at the same rate. You can peel them if you prefer a smoother texture, but leaving the skins on adds a rustic feel and saves time.
In the greased baking dish, add the raw potato coins in a loose pile. Sprinkle the salt and black pepper evenly over the potatoes. Toss the potatoes right in the dish with clean hands or tongs until the seasoning is fairly evenly distributed.
Drizzle the melted butter over the seasoned potato coins. Pour the milk evenly over everything. Toss once more in the baking dish to lightly coat the potato slices in the buttery milk mixture.
Use your hands or a spatula to arrange the potato coins into overlapping circles or shingled rows across the dish, similar to scalloped potatoes. This doesn’t need to be perfect, but the overlapping helps them cook evenly and look pretty, like a retro casserole shot from an old cookbook.
Sprinkle about 3/4 cup of the shredded cheddar cheese evenly over the top of the arranged potato coins. Lightly dust the surface with paprika, aiming for a soft, even sprinkle so the top has a warm reddish tint. This gives that classic, nostalgic casserole look and a gentle smoky flavor.
Cover the baking dish tightly with foil and bake on the middle rack for 40 minutes, until the potatoes are starting to soften and the milk is bubbling around the edges.
Carefully remove the foil and sprinkle the remaining 1/4 cup cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 20–25 minutes, or until the potatoes are tender when pierced with a knife and the top is lightly golden and bubbling. If the top browns too quickly, you can loosely tent with foil again.
Let the casserole rest for at least 10 minutes before serving so the sauce thickens slightly and the layers hold together better when scooped. Serve warm, straight from the dish, and watch it disappear.
Variations & Tips
You can tweak this simple casserole to fit your family and pantry without losing the 5-ingredient ease. For a slightly richer version, swap half of the milk for heavy cream or evaporated milk; just keep the total liquid amount the same. If you like a sharper flavor, use extra-sharp cheddar or mix in a little grated Parmesan (this will technically bump you over five ingredients, but you can swap it in for part of the cheddar instead). For a smoky twist, choose smoked paprika instead of regular.
If you want a little onion flavor without chopping, sprinkle 1/2 teaspoon onion powder over the potatoes when you add the salt and pepper, subbing it in for some of the salt so the total seasoning stays balanced. To make it more of a meal, you can add a layer of cooked, crumbled bacon or diced ham between the potato layers, but be aware this will add salt, so reduce the added salt slightly.
For meal prep, you can slice the potatoes a few hours ahead and store them submerged in cold water in the fridge to prevent browning; just drain and pat them dry well before tossing with the butter and milk so the sauce doesn’t get too watery.
Food safety tips: Always refrigerate leftovers within 2 hours of baking, and store them in a covered container for up to 3–4 days. Reheat leftovers thoroughly in the oven or microwave until steaming hot in the center (165°F/74°C). If you slice the potatoes in advance, keep them chilled and don’t leave them at room temperature for long periods to minimize bacterial growth. When using glass baking dishes, avoid transferring them directly from the fridge to a hot oven to prevent thermal shock and potential cracking.
