This 4-ingredient oven vintage company potato casserole is exactly what I reach for when neighbors text that they’re “five minutes away” and I’ve only half-cleaned the kitchen. It has that old-school church-supper vibe: thinly sliced fingerling potatoes baked low and slow in cream and cheese until the edges curl up, turn amber, and get shatteringly crisp. Everything happens in one baking dish, with ingredients you can usually grab at any Midwestern grocery store on the way home from work. It feels special and a little nostalgic, but it’s simple enough to throw together while you’re tidying the house and pouring drinks.
Serve this casserole straight from the oven while it’s still bubbling, with a big green salad (I like mixed greens with a sharp vinaigrette to cut through the richness) and something simple from the grill or skillet—roast chicken, pork chops, or seared sausages all work. For brunch or a spring gathering, pair it with ham, soft scrambled eggs, or a platter of roasted asparagus. Leftovers reheat well in a hot oven or air fryer and make a great base for a fried egg on top the next morning.
4-Ingredient Vintage Company Potato CasseroleServings: 6
Ingredients
2 1/2 pounds fingerling potatoes, scrubbed and very thinly sliced (about 1/8 inch)
2 cups heavy cream
2 cups shredded sharp cheddar cheese, divided
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish (an 8x11-inch or similar) with a dab of cream or a swipe of oil if you like, just to help with cleanup.
Prep the potatoes: Scrub the fingerling potatoes well and pat them dry. You can leave the skins on for that rustic, vintage look and extra flavor. Using a sharp knife or mandoline, slice them into very thin rounds, about 1/8 inch thick. The thin slices are key for that deeply caramelized, crispy top and tender middle.
Season the cream: In a medium bowl or large measuring cup, whisk the heavy cream with the kosher salt until the salt is dissolved. Taste a tiny drop—this is your chance to adjust the seasoning before it goes over all those potatoes. It should taste pleasantly salty, like a well-seasoned soup, since it’s flavoring the whole dish.
Layer the casserole: Spread about one-third of the sliced potatoes in an even layer in the baking dish, overlapping them slightly like shingles. Sprinkle with one-third of the shredded cheddar. Repeat two more times—potatoes, then cheese—finishing with a generous, even layer of cheese on top so it can brown and bubble into that caramelized crust.
Add the cream: Slowly pour the seasoned cream evenly over the layered potatoes, tilting the dish slightly if needed so it seeps down into all the gaps. You should see cream just barely peeking up around the sides and between the slices, but not completely covering the top layer. This balance gives you a creamy interior and a crispy, golden top.
Bake covered, then uncovered: Cover the dish tightly with foil and place it on a rimmed baking sheet to catch any bubbling over. Bake for 35–40 minutes, until the potatoes are mostly tender when pierced with a knife. Remove the foil and continue baking for another 25–35 minutes, or until the top is deeply golden, the edges are amber and curled, and small pools of rendered fat and cream are bubbling across the surface.
Rest before serving: Let the casserole rest on the counter for at least 10–15 minutes before serving. This helps the creamy layers set up so you can scoop or slice neat portions, and it keeps anyone from burning their mouth on molten cheese. Serve warm, straight from the dish, and expect people to scrape up the crispy edges first.
Variations & Tips
To keep the 4-ingredient promise, everything here is intentionally minimal, but you can still tweak it a bit. If you like a stronger flavor, swap half the cheddar for Gruyère or another sharp, melty cheese. For a slightly lighter version, you can use half-and-half instead of heavy cream, but the casserole will be a bit looser and less rich; avoid using straight milk, which can curdle and won’t give you the same texture. If you only have Yukon Gold potatoes, you can substitute them—just slice them the same thickness and keep the total weight around 2 1/2 pounds. For make-ahead prep, you can slice the potatoes up to 2 hours in advance and keep them submerged in cold water in the fridge, then drain and pat very dry before layering so the cream doesn’t get watered down. Food safety tips: Always refrigerate leftovers within 2 hours of baking, and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a 375°F oven until the center is piping hot (165°F or hotter) before serving again. Because this dish contains dairy, don’t leave it out at room temperature for extended periods on a buffet—set a timer to remind yourself to tuck it back in the fridge after everyone has eaten. If you use a mandoline for slicing, use the safety guard or a cut-resistant glove to protect your fingers.
