My mother-in-law whipped this up for a weeknight dinner and it completely stole the show. It is unbelievably creamy and only needs 4 ingredients.

This little mashed potato pie is the kind of thing that shows up on an ordinary Tuesday night and suddenly makes the whole meal feel like Sunday dinner. My mother-in-law first whipped it up when the kids were small and money was tight, using nothing more than leftover potatoes, a splash of cream, a couple of eggs, and a good handful of cheese. It bakes up in a simple glass dish, the top turning golden and crisp while the inside stays unbelievably creamy. With just four ingredients and a hot oven, you get something that feels special without any fuss at all.

Serve this baked mashed potato pie as the cozy centerpiece of a simple supper with a green salad or steamed vegetables on the side. It’s wonderful alongside roast chicken, pork chops, or a skillet of country-style sausage. A spoonful of applesauce or a side of buttered peas fits right in with its Midwestern roots. For a heartier plate, add a pan of roasted carrots or a bowl of beans, and let the pie take the place of both potatoes and bread on the table.

Servings: 6

4 cups mashed potatoes, cooled (homemade or leftover, lightly salted)

Preheat your oven to 375°F (190°C). Lightly butter or spray a 2-quart glass baking dish so the pie releases easily after baking.

In a large mixing bowl, place the mashed potatoes. If they have been in the refrigerator, let them sit out for 10–15 minutes so they’re not ice-cold and are easier to stir.

In a separate bowl or large measuring cup, whisk the eggs and heavy cream together until smooth and well combined.

Pour the egg and cream mixture over the mashed potatoes. Add 1 cup of the shredded cheese to the bowl, keeping the remaining 1/2 cup of cheese aside for the top.

Stir everything together until the potatoes, eggs, cream, and cheese are thoroughly blended. The mixture should be thick but spoonable and very creamy.

Spoon the potato mixture into the prepared glass baking dish. Use the back of a spoon to spread it evenly, then drag the spoon lightly over the surface to create little peaks and swirls—these will brown up beautifully in the oven.

Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the potatoes, letting some fall into the ridges and peaks.

Place the dish on the middle rack of the preheated oven and bake for 30–40 minutes, or until the top is golden brown, the edges are slightly puffed, and you can see a little bubbling around the sides.

If you’d like extra color on the peaks, move the dish under the broiler for 1–3 minutes at the end, watching closely so it doesn’t burn. The cheese and ridges should turn a deep golden brown.

Remove the mashed potato pie from the oven and let it rest for about 10 minutes. This helps it set up so you can scoop or slice it cleanly while the inside stays luxuriously creamy. Serve warm right from the glass dish.

If you prefer a slightly lighter pie, you can use half-and-half or whole milk in place of the heavy cream, though the texture will be a touch less rich. For a sharper flavor, swap in extra-sharp cheddar or a mix of cheddar and Swiss; for milder palates, Monterey Jack or Colby works nicely. To make this ahead, assemble the pie earlier in the day, cover, and refrigerate; when baking from cold, add 5–10 minutes to the oven time. If your leftover mashed potatoes are very firm, stir in an extra splash of cream until the mixture loosens enough to spread easily. For a pretty top, use a fork instead of a spoon to make crosshatch lines and peaks before baking. You can also divide the mixture into smaller glass dishes or ramekins for individual pies—just shorten the baking time and watch for the same golden, puffed top as your cue that they’re done.