My aunt made this for our family reunion and everyone kept going back for seconds. She told me the recipe has been in our family for three generations and uses just 4 ingredients.

This oven baked 4-ingredient Amish ham and potato bake is the kind of cozy, no-fuss casserole my family brings to every reunion. My aunt swears the recipe has been passed down for three generations, and judging by how everyone keeps going back for seconds, I believe her. It’s just thinly sliced potatoes, chunks of salty ham, a blanket of shredded cheese, and a simple cream base that bubbles up and turns golden around the edges. It’s perfect for busy weeknights when you want something homemade and comforting without a long ingredient list or complicated steps.

Serve this ham and potato bake straight from the oven with a simple green side, like a tossed salad or steamed green beans, to balance the richness. Buttered peas or roasted broccoli also work really well. If you’re stretching it for a bigger crowd, add some crusty bread or dinner rolls to soak up the creamy sauce. For brunch, pair it with scrambled eggs and fresh fruit. It reheats nicely, so leftovers make an easy next-day lunch with a side of sliced tomatoes or a quick cucumber salad.

Servings: 6

2 pounds russet or Yukon Gold potatoes, thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the potatoes don’t stick and the edges can brown nicely.

Rinse and peel the potatoes if you like (you can leave the skins on for a more rustic feel). Slice the potatoes into thin rounds, about 1/8-inch thick, so they cook through evenly and get tender in the oven.

Spread a thin, even layer of sliced potatoes over the bottom of the baking dish, overlapping slightly. Sprinkle a handful of ham chunks evenly over the potatoes, then add a generous layer of shredded cheddar cheese.

Repeat the layers: potatoes, ham, and cheese, until you’ve used everything, finishing with a thick layer of cheese on top. Try to distribute the ham evenly so every scoop has a good mix of potatoes, ham, and cheese.

Slowly pour the heavy cream or half-and-half over the entire dish, aiming for even coverage so it seeps down between the potato slices. Tilt the dish gently if needed to help the cream distribute throughout the layers.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 45–55 minutes, until the potatoes are mostly tender when pierced with the tip of a knife.

Remove the foil and continue baking for another 20–30 minutes, or until the top is bubbly and the cheese is melted with golden-brown spots around the edges. If the top isn’t browning, you can move the dish to a higher rack for the last 5–10 minutes.

Let the casserole rest for at least 10–15 minutes before serving. This helps the creamy sauce thicken slightly and makes it easier to scoop clean slices that show those layers of golden potatoes, pink ham chunks, and melted cheese.

For a slightly lighter version, you can use half heavy cream and half milk, or switch entirely to half-and-half, keeping in mind the sauce will be a bit less rich and thick. If you prefer a sharper flavor, use a mix of sharp cheddar and Swiss or Colby Jack. You can also swap in leftover holiday ham, which adds extra smokiness and makes this a great next-day meal. To prep ahead, assemble the casserole earlier in the day, cover tightly, and refrigerate for up to 24 hours; add 5–10 extra minutes to the baking time if it goes into the oven cold. For food safety, keep the ham refrigerated until you’re ready to use it, and don’t leave the finished casserole out at room temperature for more than 2 hours. If using pre-cooked ham from the deli or a previous meal, make sure it has been stored properly (below 40°F/4°C) and use within 3–5 days. Leftovers should be cooled quickly, stored in an airtight container in the fridge, and eaten within 3–4 days; reheat until the center is piping hot, at least 165°F (74°C).