Pour savory beef gravy over raw sliced russet potatoes, along with 1 other ingredient, into a glass casserole dish for a cozy dinner that’s my default when I don’t know what to make

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These Oven-Baked Amish Beef Gravy Potatoes are the epitome of farmhouse comfort—essentially a deconstructed “meat and potatoes” dish where the potatoes act like a sponge for the savory beef flavor. By slow-baking the raw slices directly in the gravy, you bypass the boiling step and end up with a texture that is incredibly tender and infused with richness. The addition of those small dots of butter is the “secret” to achieving that silky, homemade mouthfeel that sets Amish cooking apart.

Amish Beef Gravy Potatoes

Ingredients:

Ingredient	Amount
Russet potatoes (sliced 1/8–1/4 inch)	2 lbs
Beef gravy (prepared)	2 cups
Unsalted butter (cut into small pieces)	3 tablespoons

Seasonings (Optional)

Ingredient	Amount
Salt	1 teaspoon
Black pepper	1/2 teaspoon

Directions:

Step 1: Prep the Dish: Preheat your oven to 375°F. Lightly grease a 2-quart glass casserole dish with butter or nonstick spray to ensure the starches don’t stick to the sides.

Step 2: The Potato Layer: Scrub and slice your potatoes into rounds about 1/8 to 1/4-inch thick. Layer them evenly in the dish, overlapping slightly. Sprinkle with salt and pepper as you go.

Tip: Try to keep the slices uniform! If some are twice as thick as others, you’ll end up with a mix of mushy and crunchy potatoes. A mandoline is your best friend here for that consistent “farmhouse” look.

Step 3: Dot with Butter: Distribute the small pieces of butter over the top of the potatoes. Tuck a few pieces down into the layers so the fat renders through the entire dish as it bakes, creating a velvety sauce.

Step 4: The Gravy Pour: Warm your beef gravy just enough so it’s pourable. Slowly pour it over the potatoes, tapping the dish on the counter to help the gravy seep into all the nooks and crannies.

Step 5: The Two-Stage Bake:

Stage 1 (Covered): Cover tightly with foil and bake for 45–55 minutes. This traps the steam and “poaches” the potatoes in the gravy until they are fork-tender.
Stage 2 (Uncovered): Remove the foil and bake for another 10–15 minutes. This allows the edges to bubble and brown, and the gravy to reduce into a thick, glossy glaze.

Step 6: The Rest: Let the casserole sit for 10 minutes before serving. This rest is crucial—it allows the potato starches to finish absorbing the liquid so the gravy doesn’t run all over the plate.

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