This oven baked 4-ingredients classic creamed potatoes recipe is straight from my Midwestern grandmother’s Sunday dinner playbook. She’d slide a glass casserole dish of these tender, creamy potatoes into the oven before church, and by the time we all gathered around the table, the edges were bubbling and golden brown. It’s the kind of simple, comforting side that feels special enough for company but easy enough for a busy weekend. With just potatoes, heavy cream, butter, and salt, you get that old-fashioned, stick-to-your-ribs goodness that somehow always disappears—there are truly never any leftovers.
These creamed potatoes are perfect alongside classic Sunday mains like roasted chicken, pot roast, meatloaf, or baked ham. I like to add something fresh and crisp on the side—like a simple green salad or steamed green beans—to balance the richness. They also pair beautifully with roasted carrots or Brussels sprouts, and they’re sturdy enough to handle gravy if you’re serving a big holiday-style meal. If you’re doing a more casual spread, they’re great with grilled sausages or pork chops, plus some crusty bread to swipe through the extra cream sauce in the dish.
Oven Baked 4-Ingredients Classic Creamed PotatoesServings: 6
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)
2 cups heavy cream
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt), plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly butter a 2 to 2 1/2-quart glass casserole dish (an 8x8 or similar size works well). This helps keep the potatoes from sticking and gives you those nice golden edges.
Peel the potatoes and slice them thinly, about 1/8–1/4 inch thick. Try to keep the slices as even as you can so they cook at the same rate. I usually slice them right before assembling so they don’t discolor, but if you need a little head start, you can keep the slices in a bowl of cold water, then drain and pat dry before layering.
Layer about one-third of the sliced potatoes in the prepared glass casserole dish, spreading them out evenly and slightly overlapping the slices. Sprinkle with about one-third of the salt. Dot with about one-third of the butter pieces, tucking them here and there over the potatoes.
Repeat with another one-third of the potatoes, another one-third of the salt, and another one-third of the butter. Finish with the final layer of potatoes, the remaining salt, and the last of the butter. You should have a nicely mounded, even layer that comes close to the top of the dish but still leaves a little room for the cream to bubble.
Slowly pour the heavy cream evenly over the potatoes, tilting the dish slightly if needed so the cream works its way down between the layers. The cream should come almost to the top layer of potatoes, just barely peeking through but not completely covering every slice.
Cover the casserole tightly with foil and place it on a rimmed baking sheet to catch any bubbling cream. Bake, covered, for 45–55 minutes, until the potatoes are very tender when pierced with the tip of a knife. This covered time lets the potatoes soak up the cream and get incredibly soft.
Carefully remove the foil and continue baking, uncovered, for 20–30 minutes, or until the top is bubbling, the edges are deeply golden brown, and the cream has thickened into a rich sauce. If the top is browning too quickly before the potatoes are fully tender, you can loosely tent with foil again for part of this time.
Remove the dish from the oven and let the creamed potatoes rest for at least 10–15 minutes before serving. The sauce will thicken a bit more as it cools, and the layers will hold together better when scooping. Taste a little bit and sprinkle on a pinch more salt if needed before bringing the casserole straight to the table.
Serve the creamed potatoes directly from the glass casserole dish while they’re still warm and bubbling around the edges. Scoop down through all the layers so everyone gets some of the tender potatoes and plenty of the thick, rich cream sauce.
Variations & Tips
To keep the spirit of my grandmother’s 4-ingredient dish, I usually stick to the basics, but there are a few simple tweaks you can make while still keeping it easy. For slightly lighter creamed potatoes, swap up to 1/2 cup of the heavy cream for whole milk; just know the sauce will be a bit less thick and rich. If you like a hint of pepper, sprinkle a little black pepper over each layer with the salt (this technically adds a fifth ingredient, but it’s a classic touch). For make-ahead prep on a busy weekend, you can assemble the dish up to 4 hours in advance, cover tightly, and refrigerate; add an extra 5–10 minutes to the covered baking time to account for the cold dish. If you only have salted butter, reduce the added salt slightly and taste at the end. For a slightly firmer texture, slice the potatoes a bit thicker and lean toward the longer baking time. Leftovers (if you’re lucky enough to have any) reheat well, covered, in a 325°F oven until warmed through, or in the microwave in short bursts with a splash of extra cream if they seem dry.
