My neighbor brought this to a potluck once and it completely stole the show. Everyone asked for the recipe when they found out it only has 3 ingredients!

This oven baked 3-ingredient potato and sausage casserole is the kind of dish that quietly shows up at a potluck and then completely steals the show. A neighbor of mine brought a version of this to a block party years ago, and people were genuinely shocked when they learned it was just potatoes, sausage, and cream. It’s a Midwestern-style comfort bake: simple, hearty, and built to feed a crowd without demanding much from the cook. Thinly sliced potatoes soften into a creamy, almost scalloped layer, while the sausage edges brown and crisp on top, giving you that irresistible contrast of textures in a well-loved casserole dish.

Serve this casserole hot, straight from the oven, with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Steamed green beans or roasted broccoli also pair nicely and keep the plate balanced. For a potluck spread, set it alongside a basket of crusty bread or dinner rolls for mopping up the creamy sauce. If you’re serving brunch, add a bowl of fresh fruit and a light yogurt parfait to round things out without competing with the casserole’s savory, comforting flavors.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray so the potatoes don’t stick and the edges can crisp nicely.

Prep the potatoes: Scrub and peel the potatoes if you like (the peel can stay on for a more rustic look). Using a sharp knife or mandoline, slice the potatoes into thin rounds, about 1/8-inch thick. The thinness helps them cook through evenly and become tender and creamy.

Layer the potatoes: Arrange about half of the sliced potatoes in an even, overlapping layer in the bottom of the prepared casserole dish. Try not to stack them too thickly in any one spot so they cook at the same rate.

Add the sausage: Crumble half of the sausage evenly over the first layer of potatoes, breaking it into small pieces so it browns well. If using salt and pepper, season lightly at this stage, keeping in mind that sausage is already seasoned.

Repeat the layers: Add the remaining potatoes in another even layer over the sausage. Top with the remaining crumbled sausage, spreading it all the way to the edges so you get those browned, crispy bits across the surface.

Pour in the cream: Slowly pour the heavy cream over the entire casserole, aiming to distribute it evenly. You should see the cream seep down between the potato slices. Gently press down on the top with a spatula or clean hand to help settle everything so the cream can reach the lower layers.

Cover and bake: Cover the casserole tightly with foil and place it on the middle rack of the preheated oven. Bake for about 45 minutes, or until the potatoes are mostly tender when pierced with the tip of a knife.

Uncover to brown: Remove the foil and continue baking for another 25–35 minutes, or until the top is deeply golden, the sausage edges are browned and slightly crisp, and the cream is bubbling around the sides. The total time will vary depending on how thinly you sliced the potatoes and your oven.

Rest before serving: Let the casserole rest on a cooling rack for at least 10–15 minutes before serving. This brief rest allows the creamy sauce to thicken slightly and makes it easier to cut neat squares while still serving it warm and bubbly.

Serve: Scoop or slice into portions and serve directly from the dish. You’ll see tender layers of potatoes with rich, savory sausage and a simple cream sauce that bakes into something far more impressive than its three ingredients suggest.

Because this recipe is built on just three core ingredients, small tweaks can make it feel fresh without complicating the process. You can swap the type of sausage to change the flavor profile: use spicy Italian sausage for a little heat, a milder country-style pork sausage for classic Midwestern comfort, or even a smoked kielbasa, thinly sliced, for a more robust, smoky edge (just scatter the slices like you would the crumbles). If you want to lighten things slightly, you can use half-and-half instead of heavy cream, but understand the sauce will be a bit thinner and less luxurious; to compensate, slice the potatoes extra thin so they still become tender. For a make-ahead option, assemble the casserole up to the point of adding cream, cover, and refrigerate for up to a day, then pour in the cream and bake when you’re ready—this can actually help the potatoes start to soften. You can also play with the potato variety: Yukon Golds give a naturally buttery flavor and hold their shape, while russets break down a bit more and create a softer, almost mashed layer at the bottom. If you’re feeding a crowd that likes a little more seasoning but you want to honor the 3-ingredient spirit, set out finishing touches on the table instead of baking them in—bowls of chopped fresh herbs, a pepper grinder, or a small dish of flaky salt let everyone customize their own plate without changing the core recipe.