This oven baked 4-ingredient Amish scalloped potatoes recipe is the kind of dish that quietly steals the show at Sunday supper. My grandma made a pan just like this every week after church, and I swear it never even had a chance to cool before everyone was back for seconds. It’s rooted in simple Midwestern farm cooking: thinly sliced potatoes, real butter, rich cream, and a little salt and pepper working together to make something far greater than the sum of its parts. No cheese, no canned soup—just honest ingredients that bake up into an unbelievably creamy casserole with bubbling sauce and browned edges that disappear fast.
Serve these scalloped potatoes hot from the oven alongside a simple roast chicken, baked ham, or a skillet of pork chops. They pair beautifully with green beans, buttered peas, or a crisp lettuce salad to balance the richness. A basket of warm dinner rolls or homemade bread is perfect for soaking up the extra creamy sauce around the edges of the pan. They’re also lovely as part of a holiday spread with turkey and all the trimmings, or as a cozy meatless main with a side of roasted vegetables.
Oven Baked 4-Ingredient Amish Scalloped PotatoesServings: 6
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced
2 cups heavy cream (or half-and-half for a lighter version)
4 tablespoons unsalted butter, cut into small pieces
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper (optional, but traditional in my kitchen)
Butter or nonstick spray, for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart (about 8x8-inch or similar) baking dish with butter or nonstick spray so the potatoes don’t stick and the edges can brown nicely.
Peel the potatoes and slice them very thinly, about 1/8 inch thick. The thinner the slices, the creamier the dish will be and the more the potatoes will almost melt into the sauce. You can use a sharp knife or a mandoline if you have one.
In a small saucepan or microwave-safe bowl, gently warm the heavy cream just until it’s lukewarm to the touch, not boiling. Stir in the salt and black pepper (if using) so the seasoning is evenly distributed through the cream.
Lay a single, even layer of potato slices in the bottom of the prepared baking dish, overlapping the slices slightly like shingles. Sprinkle a pinch of salt over the layer if you like a bit more seasoning.
Drizzle some of the seasoned cream over the potatoes, just enough to lightly coat the layer, and dot a few pieces of butter over the top. You don’t need to measure precisely; aim to use about a quarter of the cream and butter for each layer.
Repeat layering: potatoes, a pinch of salt if desired, cream, and dots of butter until you’ve used all the potatoes. Pour any remaining cream over the top so it seeps down between the layers. The cream should come almost to the top of the potatoes but not completely cover them.
Cover the baking dish tightly with foil to trap the steam and help the potatoes soften. Place the dish on a baking sheet in case it bubbles over, then slide it into the preheated oven.
Bake covered for about 45 minutes, until the potatoes are starting to become tender when pierced with a knife. Carefully remove the foil, watching for steam.
Return the uncovered dish to the oven and continue baking for another 25 to 35 minutes, or until the potatoes are very tender, the cream is bubbling, and the top and edges are nicely browned and caramelized. The sauce will look a bit loose while it’s very hot but will thicken as it stands.
Remove the dish from the oven and let the scalloped potatoes rest for at least 10 to 15 minutes before serving. This short rest lets the creamy sauce settle and cling to the potatoes, making it easier to scoop neat portions and giving you that classic, unbelievably creamy texture my grandma was known for.
Variations & Tips
For a slightly lighter version, you can use half-and-half in place of heavy cream, though the sauce will be a bit less rich. If you prefer a touch more flavor while staying close to the Amish simplicity, rub a cut clove of garlic around the baking dish before greasing it, or add a small pinch of nutmeg to the cream. To feed a crowd, double the recipe and bake it in a 9x13-inch dish; add 10–15 minutes to the baking time and watch the top so it doesn’t over-brown. If the top browns too quickly, tent it loosely with foil. For make-ahead convenience, you can assemble the dish a few hours early, cover, and refrigerate; let it sit at room temperature for 20–30 minutes before baking and add extra time as needed. Leftovers reheat well, covered, in a 300°F oven until warmed through, and a splash of cream can bring back the silky texture if they seem dry. If your family insists on cheese, you can scatter a small handful of shredded mild cheese over just the top during the last 10 minutes of baking, but around here, we usually let the potatoes, cream, and butter shine on their own.
