Put whole raw russet potatoes in the casserole dish and 4 other simple pantry staples to get a side so incredible your family will be begging for more every Sunday.

This is the kind of no-fuss potato dish that quietly becomes a Sunday staple. Whole raw russet potatoes go straight into a casserole dish and bake in a simple, creamy mixture made from four pantry staples. The potatoes slowly absorb the seasoned cream as they roast, turning tender inside with a rich, spoonable sauce all around them. It’s reminiscent of old Midwestern church-supper casseroles—unpretentious, comforting, and built from what you already have on hand.

Serve these creamy baked potatoes alongside roast chicken, pork chops, or a simple pan-seared steak to soak up the sauce. A crisp green salad with a tangy vinaigrette or steamed green beans balances the richness nicely. If you’re setting out a larger Sunday spread, pair them with glazed carrots or sautéed cabbage and pass extra crusty bread at the table so everyone can swipe up the last of the creamy pan juices.

Servings: 4

4 medium whole raw russet potatoes, scrubbed (about 2 to 2 1/2 pounds total)

Preheat your oven to 375°F (190°C). Lightly butter or oil a 9x13-inch oven-safe glass casserole dish so the potatoes don’t stick.

Scrub the russet potatoes well under cool running water, removing any visible dirt. Leave the skins on and keep the potatoes whole. Pat them dry with a clean towel.

Arrange the whole potatoes in a single layer in the glass casserole dish. They should fit snugly but not be tightly jammed; a little space between them is fine.

In a medium bowl or large measuring cup, whisk together the milk or half-and-half, kosher salt, and black pepper until the seasonings are evenly dispersed.

Pour the seasoned milk mixture over the potatoes in the casserole dish. The potatoes should be mostly submerged in the liquid; it’s fine if the tops peek out slightly.

Dot the top of the potatoes and the surface of the liquid with the pieces of butter, spacing them fairly evenly so they melt and baste the potatoes as they bake.

Cover the casserole dish tightly with aluminum foil. Place it on the middle rack of the preheated oven and bake for 60 minutes. During this time, the potatoes will begin to soften and the liquid will start to thicken.

After 60 minutes, carefully remove the foil (watch for steam). Use a spoon to gently baste the tops of the potatoes with some of the creamy liquid from the dish.

Return the uncovered dish to the oven and continue baking for 30 to 40 minutes, basting once more midway through, until the potatoes are very tender when pierced with a knife and the liquid has reduced to a lightly thickened, creamy sauce.

If you’d like a slightly more golden top, you can move the dish to the upper third of the oven for the last 5 to 10 minutes of baking, watching closely so the sauce doesn’t scorch around the edges.

Remove the casserole from the oven and let the potatoes rest for 10 minutes. This brief rest helps the sauce settle and thicken a bit more.

To serve, spoon some of the creamy sauce over each whole potato, or gently split the potatoes open on the plate and drizzle the sauce inside so it soaks into the fluffy centers.

For a slightly richer version, use all half-and-half or even light cream in place of the milk; just keep the total volume the same so the potatoes stay mostly submerged. If your pantry leans toward lower-fat options, you can use 2% milk, but expect a thinner sauce; to compensate, bake uncovered a bit longer to reduce the liquid. Add a subtle garlic note by whisking 1/2 teaspoon garlic powder into the milk mixture—this keeps the ingredient list simple while giving a gentle savory depth. For a herb twist, sprinkle 1 teaspoon dried thyme or Italian seasoning over the potatoes before covering with foil; dried herbs hold up better to the long bake than fresh. If you like a touch of tang, stir 2 tablespoons of sour cream or plain yogurt into the hot sauce right after baking, then taste and adjust salt. To scale up for a crowd, increase all ingredients proportionally and use a larger casserole or two dishes, rotating them halfway through baking so they cook evenly. Leftovers reheat well: cover and warm in a 325°F (165°C) oven with a splash of milk to loosen the sauce, or microwave gently in short bursts, stirring the sauce between bursts so it stays creamy rather than separating.