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Holiday Potato Bake — One More Dish for a Table That’s Finally Full Again

Thanksgiving is Thursday. The table will be the fullest it's been since Marcus died: CJ coming from Huntsville, Destiny bringing Travis, Doris and Harold driving up, James coming from Montgomery. And Travis. Travis Abernathy, who I have not yet met, who Destiny has described precisely and without embellishment—steady, present, quiet in the right ways, loud in the right ways, from a church kitchen family in Tuscaloosa—and who will sit at my table on Thursday and eat my food and I will know who he is by how he eats and how he treats the people around him and whether he notices when someone else's glass is empty before his own is.

I have been cooking since Sunday. The cranberry sauce—from scratch, real cranberries, not the canned cylinder that maintains its can shape on the plate, which I find both amusing and wrong—went in Monday. The cornbread for the dressing dried out Tuesday. Wednesday is the full production: the dressing assembled, the greens started, the sweet potato pies baked, the pound cake done. Thursday morning is the turkey—I brine it overnight—and the mac and cheese and the final preparations. It is two days of serious work and I love every minute of it, the way I love serious work, the way serious work makes me feel most like myself.

Destiny called Tuesday evening to check in. I could hear Travis in the background—not his words, just the presence of him, the sounds of someone in an apartment when the phone is not quite fully close to the ear. She was happy. The specific happiness of a woman who is in the right place with the right person is not subtle; it comes through the phone like heat. I said, "I'll see you Thursday." She said, "Mama, don't interrogate him." I said, "Baby, I don't interrogate. I observe." She laughed. She knows what I meant. The table is ready. Come Thursday.

Wednesday is the full production day at my house — the dressing, the greens, the pies — and this Holiday Potato Bake has earned a permanent Wednesday slot because it can go in the oven while my hands are doing something else, and it holds beautifully. A table this full needs sides that don’t demand last-minute attention, sides that are just there, warm and ready, the way a good host should be. This is that dish.

Holiday Potato Bake

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Servings: 10

Ingredients

  • 3 lbs Yukon Gold potatoes, peeled and sliced 1/4-inch thick
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh chives or parsley, chopped, for garnish

Instructions

  1. Preheat and prep. Preheat oven to 375°F. Butter a 9x13-inch baking dish generously and set aside.
  2. Make the sauce. In a medium saucepan over medium heat, melt butter and sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cream of mushroom soup, sour cream, and milk until smooth. Season with salt, pepper, smoked paprika, and garlic powder. Remove from heat.
  3. Layer the potatoes. Arrange half the sliced potatoes in an even layer in the prepared baking dish. Pour half the sauce over the top and sprinkle with 3/4 cup of the shredded cheddar. Repeat with remaining potatoes, remaining sauce, and another 3/4 cup cheddar.
  4. Cover and bake. Cover tightly with aluminum foil and bake for 40 minutes, until potatoes are just tender when pierced with a knife.
  5. Finish uncovered. Remove foil, sprinkle remaining 1/2 cup cheddar over the top, and return to the oven uncovered for 15 minutes, until the top is golden and bubbling at the edges.
  6. Rest and garnish. Let the bake rest for 10 minutes before serving — this helps it set and slice cleanly. Scatter fresh chives or parsley over the top just before bringing it to the table.

Nutrition (per serving)

Calories: 310 | Protein: 9g | Fat: 16g | Carbs: 34g | Fiber: 3g | Sodium: 490mg

Loretta Simms
About the cook who shared this
Loretta Simms
Week 191 of Loretta’s 30-year story · Birmingham, Alabama
Loretta is a fifty-six-year-old pastor's wife in Birmingham, Alabama, who has been feeding her church and her community for thirty-four years. She lost her teenage son Jeremiah in a car accident, and she cooked through the grief because that is what Loretta does — she feeds people. Every funeral, every homecoming, every Wednesday night supper. If you are hurting, Loretta will show up at your door with a casserole and she will not leave until you eat.

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