My Aunt Helen has been carrying this very same oval casserole into our little white-steepled church since 1962, covered with a faded plaid tea towel and still too hot to touch. By the time the potluck line makes its second pass, there’s nothing left but a smudge of cream on the spoon and a few crispy potato bits someone always scrapes up. Folks call them her “potato slices supreme,” but the real secret is how simple they are: just potatoes, real cream, and a good handful of cheese, baked until the edges are lacy and golden and the centers are soft and velvety. This is the kind of recipe you make when you want something comforting, dependable, and almost embarrassingly easy, but you still want people to stop you in the church hallway asking, “Now honey, how did you make those potatoes?”
These potatoes are rich and homey, so they shine next to simple meats like roast chicken, meatloaf, baked ham, or a skillet pork chop. At a potluck, I like to set them between the green beans and the Jell-O salads, where they seem to disappear fastest. At home, serve them with a crisp green salad or steamed broccoli to balance the creaminess, and add warm dinner rolls or buttered bread to mop up the cheesy cream that settles at the bottom of the dish.
Oven-Baked 3-Ingredient Potato Slices SupremeServings: 6–8
Ingredients
2 1/2 to 3 pounds russet or Yukon Gold potatoes, scrubbed and thinly sliced (about 1/8 inch thick)
2 cups heavy whipping cream
2 cups shredded sharp cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease an oval casserole dish (about 2-quart size) with a bit of butter or neutral oil if you like, just to keep the first layer from sticking.
Slice the potatoes as evenly and thinly as you can, about 1/8 inch thick. A sharp knife works just fine; if you have a mandoline, you can use that. Do not soak the slices in water—those natural starches help the cream thicken and cling to the potatoes.
Spread a thin, even layer of potato slices over the bottom of the casserole dish, overlapping them slightly like shingles on a roof so there are very few gaps.
Drizzle a small splash of heavy cream over this first layer—just enough to lightly moisten the potatoes—and then sprinkle a modest handful of shredded cheddar cheese over the top. You don’t need to measure each layer; just remember you want to end with enough cheese to cover the top nicely.
Continue layering: potatoes, a drizzle of cream, and a sprinkle of cheese, building up in overlapping layers until you’ve used all the potatoes. Save a generous handful of cheese for the very top. As you go, gently press down with your palm to help the layers settle together.
Pour the remaining heavy cream evenly over the top of the layered potatoes, tilting the dish slightly if needed so the cream works its way down between the slices. You should see the cream just peeking up around the sides but not drowning the potatoes.
Scatter the remaining cheese evenly over the top layer of potatoes, covering them well. This is what will give you those deep golden, crispy edges and a bubbly, cheesy crown.
Cover the casserole loosely with foil, tenting it a bit so it doesn’t rest right on the cheese. Bake covered for 35–40 minutes, until the potatoes are starting to turn tender when you poke the center with the tip of a knife.
Remove the foil and continue baking, uncovered, for another 25–35 minutes, or until the top is deep golden brown, the edges are crispy and frilled, and a knife slides easily through the very center. If the top browns too quickly, you can lay the foil back on lightly for the last few minutes.
Once baked, remove the casserole from the oven and let the potatoes rest for at least 10–15 minutes before serving. This short rest lets the creamy sauce thicken slightly so the layers hold together when you scoop, giving you those tender, creamy centers and beautifully crisped edges everyone fights over.
Variations & Tips
You can dress these up a little without breaking the three-ingredient spirit. If you want a touch more flavor, use half sharp cheddar and half another cheese that melts well, like Monterey Jack or Gruyère, keeping the total amount the same. A small pinch of salt and black pepper between a couple of the layers is traditional in many church kitchens, though my aunt often relied on the saltiness of the cheese alone. If your crowd likes a bit of smokiness, you can swap in smoked cheddar for part of the cheese. For a slightly lighter version, you may use half-and-half in place of some of the heavy cream, but the sauce won’t be quite as velvety and the top may not brown as deeply. To make ahead for a potluck, you can assemble the dish a few hours in advance, cover, and refrigerate; add a few extra minutes to the baking time if it goes into the oven cold. For food safety, always keep the dish refrigerated if you’re not baking it right away, and don’t let the finished casserole sit at room temperature for more than 2 hours at a gathering. If reheating leftovers, cover the dish with foil and warm in a 325°F (165°C) oven until steaming hot in the center; avoid letting cream-based dishes sit out on the counter for extended periods. If you need to transport this to church or a party, wrap the hot casserole well in towels and carry it in a sturdy box so it stays warm but doesn’t spill on the way.
