‘Holiday no-brainer’: Just 4 ingredients. I make this every December without even thinking.
This rich, comforting casserole features thinly sliced potatoes baked in heavy cream and seasoned with cheese and salt, creating a classic, simple gratin.
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4-Ingredient Creamy Potato Bake
Ingredients:
| INGREDIENTS | AMOUNT |
| Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick) | 2 1/2 pounds |
| Heavy cream | 2 cups |
| Shredded cheese (such as Gruyère, Swiss, or sharp cheddar) | 1 1/2 cups |
| Kosher salt | 1 1/2 teaspoons (plus more to taste) |
| Freshly ground black pepper | To taste (optional but recommended) |
How To Make 4-Ingredient Creamy Potato Bake:
Step 1: Prep Oven and Dish: Preheat your oven to 375F (190C). Lightly butter or oil a 9×13-inch baking dish or similar casserole dish to prevent sticking.
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Step 2: Slice Potatoes and Season Cream: Peel the 2 1/2 lbs of potatoes and slice them thinly, about 1/8 inch thick. (A mandoline works best for consistency.) In a medium bowl or large measuring cup, combine 2 cups heavy cream, 1 1/2 tsp kosher salt, and a few grinds of black pepper if using. Stir to dissolve the salt and evenly season the cream.
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Step 3: First Layer: Arrange half of the sliced potatoes in an even layer in the prepared baking dish, overlapping the slices slightly like shingles. Pour about half of the seasoned cream evenly over this first layer, tilting the dish gently if needed.
Step 4: Second Layer: Sprinkle half of the 1 1/2 cups shredded cheese evenly over the potatoes and cream. Try to get some cheese toward the edges so they brown nicely.
Step 5: Final Layering: Repeat with the remaining potatoes, arranging them in an even, overlapping layer. Pour the remaining cream over the top, then finish with the remaining cheese, spreading it evenly.
Step 6: Bake Covered: Cover the dish tightly with foil and bake for 35-40 minutes, until the potatoes are starting to become tender when pierced with a knife and the cream is bubbling around the edges.
Step 7: Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes, or until the top is deeply golden and the potatoes are completely tender. If the top is browning too quickly, you can loosely tent it with foil again.
Step 8: Rest and Serve: Let the potato bake rest for at least 10-15 minutes before serving. This rest allows the creamy sauce to thicken slightly so the portions hold together better when scooped or sliced.
