My uncle requested this every birthday for 50 years straight. Crispy edges, soft center, pure comfort.

This oven baked 3-ingredient potato pancake bake is my stripped-down, weeknight version of the kind of shredded potato dish families request for every birthday and holiday—crispy edges, soft center, and unapologetically simple. It’s inspired by classic European-style potato pancakes and Midwestern hash brown bakes, but instead of standing over a skillet flipping individual pancakes, you press everything into one big slab and let the oven do the work.

The result looks like a giant, deep-golden potato pancake with a latticed top from the shreds, perfect for slicing into squares and serving family-style.

Serve this potato pancake bake hot from the oven, cut into squares or wedges, with a dollop of sour cream or plain Greek yogurt and a spoonful of applesauce if you like that traditional sweet-savory contrast. It also pairs beautifully with roasted chicken, grilled sausages, or a simple green salad with a sharp vinaigrette to cut through the richness.

For brunch, tuck a fried or poached egg on top of each piece, or serve alongside smoked salmon and sliced cucumbers. Leftovers re-crisp nicely in a hot skillet and make a great base for a quick vegetable sauté on top.

Oven-Baked 3-Ingredient Potato Pancake Bake

Servings: 6

Ingredients
3 pounds russet potatoes, peeled
1 1/2 teaspoons fine salt, plus more to taste
1/3 cup neutral oil (such as canola, vegetable, or light olive oil)
Directions