My grandma used to make this growing up and it disappears fast at every family dinner. It's hard to believe it only needs 3 ingredients!

This oven baked 3-ingredient grated potato bake is the kind of dish that quietly steals the show at family dinners. My grandma made some version of this nearly every Sunday in our small Midwestern kitchen, and it always disappeared before anything else on the table. It’s essentially a pared-down potato kugel or crustless hash brown casserole: just potatoes, onion, and butter, baked until the top turns deeply golden and the edges crisp up against the sides of a glass baking dish. With only three everyday ingredients and a very simple method, it’s ideal for busy weeknights, holiday spreads, or any time you want something comforting without a lot of fuss.

Serve this potato bake hot, straight from the glass dish, with a big green salad or simple steamed vegetables to balance the richness. It’s wonderful alongside roasted chicken, pork chops, or meatloaf, and it also fits right into a brunch spread next to scrambled eggs, sausages, or smoked salmon. A spoonful of sour cream or plain yogurt on the side is classic in my family, and a sprinkle of fresh herbs—if you have them—brightens everything up. Leftovers re-crisp nicely in a hot skillet and make an excellent base for a fried egg the next morning.

Servings: 6

3 pounds russet potatoes, peeled

Preheat your oven to 400°F (200°C). Generously butter a 9x13-inch glass baking dish, making sure to coat the bottom and sides so the potatoes crisp nicely and don’t stick.

Peel the potatoes and onion. Using the large holes of a box grater or a food processor fitted with a shredding disc, grate the potatoes and onion. Try to alternate pieces of potato and onion as you grate so the flavors distribute evenly.

Place the grated potatoes and onion into a large bowl. Working in batches, grab handfuls of the mixture and squeeze firmly over the sink or into another bowl to remove as much excess liquid as you can. This step is key to getting that golden, crisp top and edges.

Return the well-squeezed potato-onion mixture to the large bowl. Drizzle the melted butter over the top. If using, add the salt and pepper. Toss everything together with a fork or your hands until the butter and seasoning are evenly distributed.

Transfer the mixture to the prepared glass baking dish. Spread it out into an even layer, pressing it down lightly with the back of a spoon or your hands so the surface is fairly level and compact. This helps the top brown evenly and the edges form a crisp, lacy crust.

Place the dish on the center rack of the preheated oven and bake for 45 to 55 minutes, or until the top is deeply golden brown, the edges are crisp and browned against the glass, and a knife inserted in the center meets tender potatoes with no crunch.

If you like an extra-crisp top, you can bake for an additional 5 to 10 minutes, watching closely so it doesn’t burn. The surface should look uniformly golden with some darker, crunchy strands around the perimeter.

Remove the dish from the oven and let the potato bake rest for about 5 to 10 minutes. This short rest helps it set up so you can cut neat squares. Serve directly from the glass dish, scooping or slicing into squares, and enjoy while hot.

Because this is built on only three core ingredients, each one does a lot of work, but there’s still room to adapt it. Potatoes: Russets give you the best balance of creaminess and crisp edges, but Yukon Golds work if you prefer a slightly richer, more buttery interior; just be sure to squeeze out the moisture thoroughly. Onion: Yellow onion is classic, but white onion or a sweet onion will both give a milder flavor; if you’re sensitive to onion, use half an onion and supplement with a little onion powder. Butter: If you need to keep it dairy-free, you can swap in a neutral oil like canola or a light olive oil; the flavor will be a bit different, but the texture will still be satisfying. For extra browning, drizzle a tablespoon of butter or oil over the top halfway through baking. To make this in advance, grate and squeeze the potatoes and onion, then immediately toss them with the melted butter and spread into the dish; cover tightly and refrigerate for up to 4 hours, then bake directly from the fridge, adding 5 to 10 minutes to the baking time. If you’re serving a crowd, you can double the recipe and bake it in two separate glass dishes rather than one deeper pan, which helps keep the texture crisp rather than dense. Leftovers reheat beautifully in a hot skillet with a touch of butter or oil; press the slices down to form a crispy cake and top with a fried or poached egg for a simple next-day breakfast.