Throw raw sliced russet potato rounds in the baking dish and 4 basic ingredients to get a meal so delicious the whole family will be begging for more!

This is one of those toss-it-in-the-dish, walk-away, and let-the-oven-work-its-magic kinds of recipes. Raw sliced russet potato rounds go straight into a deep baking dish with just four basic pantry ingredients, and what comes out is a cozy, golden, creamy potato bake that tastes like you fussed for hours. It’s perfect for busy weeknights in a small-town kitchen, when you want something hearty and comforting that the whole family will be begging for more of—without a sink full of dishes.

Serve these oven-baked russet rounds as a main dish with a simple green salad and steamed veggies, or as a hearty side next to roasted chicken, pork chops, or grilled sausages. A side of applesauce or sliced fresh fruit balances the richness nicely. If you’d like to stretch it into a full meal, add a bowl of tomato soup or a quick veggie tray with ranch on the table and let everyone help themselves family-style.

Servings: 4-6

3 large russet potatoes, scrubbed and sliced into 1/4-inch rounds (leave skins on if you like)

Preheat your oven to 375°F (190°C). Lightly grease a deep baking dish (about 8x8 inches or similar size) with a little butter so the potatoes don’t stick.

Scrub the russet potatoes well and pat them dry. Slice into 1/4-inch thick rounds. Try to keep the slices about the same thickness so they cook evenly. No need to soak or pre-cook—these go in raw.

Lay the raw potato rounds in the greased baking dish in overlapping layers, like shingles on a roof. It’s fine if they’re a little messy; just aim for an even layer that fills the dish.

In a small bowl or measuring cup, whisk together the melted butter, milk, salt, and black pepper until well combined. This simple mixture will soak into the potatoes and help them turn tender and flavorful.

Pour the butter-milk mixture evenly over the raw sliced potatoes in the baking dish, tilting the dish gently if needed so the liquid seeps down between the slices.

Sprinkle the shredded cheddar cheese evenly over the top of the potatoes. Try to cover most of the surface so you get a nice golden, bubbly layer once it bakes.

Cover the baking dish tightly with foil. Place it on the middle rack of the preheated oven and bake for about 40 minutes, until the potatoes are starting to turn tender when pierced with a fork.

Carefully remove the foil (watch for steam) and return the dish to the oven, uncovered. Bake for another 20–25 minutes, or until the top is golden and bubbly and the potatoes are very tender all the way through.

Remove from the oven and let the dish rest for about 5–10 minutes before serving. This helps the creamy sauce settle and makes it easier to scoop neat portions. Serve warm, scooping down through all the layers so everyone gets plenty of cheesy, buttery potatoes.

For picky eaters, you can swap the cheddar for a milder cheese like mozzarella or Colby Jack, or even use half and half to keep things creamy but not too sharp. If your family likes a little extra flavor, sprinkle in 1/2 teaspoon of garlic powder or onion powder with the salt and pepper before baking. You can also add a handful of cooked, crumbled bacon or diced ham over the potatoes before the cheese to turn this into a heartier one-dish meal. For a lighter version, use 1% milk and reduce the cheese to 3/4 cup; the potatoes will still be tender and comforting. If you’d like some color, stir in a small handful of chopped fresh parsley or sliced green onions after baking. Food safety tips: Always wash and scrub the potatoes well, especially if you’re leaving the skins on, to remove any dirt. Use a sharp knife and cut on a stable cutting board to keep fingers safe when slicing the raw potatoes. Make sure the potatoes are cooked until they’re completely tender (a fork should slide in easily) to avoid any crunchy, undercooked centers. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and reheat thoroughly in the oven or microwave until steaming hot before serving again.