What You’ll Need
- Fingerling potatoes. Thinly slice 2 pounds. Aim for slices of even thickness so the layers cook at the same rate.
- Heavy cream. Drizzle 2 cups between the layers so the cream reaches the potatoes throughout the dish.
- Gruyère or sharp white cheddar. Use 2 cups of shredded cheese. Gruyère gives the bake a nutty flavor, while sharp white cheddar adds a little tang. Reserve some for the top.
How to Layer and Bake the Potatoes
Spread a thin layer of potato slices in a lightly greased 9-by-13-inch glass baking dish. Sprinkle with cheese and drizzle with cream. Repeat until you’ve used all the potatoes and cream, then scatter the reserved cheese over the top.
Cover the dish tightly with foil and bake at 325°F for about 1 hour 15 minutes. Slide a thin knife into the center. If it meets resistance, cover the dish again and continue baking until the potatoes are tender. Then uncover and bake for 20–25 minutes more, until the top is deeply golden and the edges are bubbling.
What to Serve with Autumn Evening Bake
Let the casserole rest for 10 minutes before scooping. Serve it warm alongside roast chicken, baked ham, or pork chops. Green beans or a crisp salad pair well with the rich potato layers.
3-Ingredient Oven Autumn Evening Bake
Thinly sliced fingerling potatoes baked in heavy cream with a golden cheese topping.
- Bake time — About 1 hour 35 minutes to 1 hour 40 minutes
- Rest time — 10 minutes
- Servings — 6
Ingredients
- 2 pounds fingerling potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded Gruyère or sharp white cheddar cheese
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-by-13-inch glass baking dish.
- Reserve some cheese for the topping. Arrange a thin layer of sliced potatoes in the dish, sprinkle with some of the cheese, and drizzle with cream.
- Repeat the layers until all the potatoes and cream are used. Sprinkle the reserved cheese evenly on top.
- Cover tightly with foil and bake for about 1 hour 15 minutes, until a thin knife slides easily through the center. Continue baking covered if the potatoes need more time.
- Remove the foil and bake for another 20–25 minutes, until the cheese is deeply golden and the edges are bubbling.
- Let rest for 10 minutes, then scoop into portions and serve warm.