My uncle swore by this simple 3-ingredient dish when he was broke.

You can make this basic, budget-friendly bake fit your family without adding more than a couple of pantry staples. If you like a little more flavor, add a teaspoon of garlic powder, onion powder, or dried herbs to the soup and cheese mixture before tossing with the potatoes. For picky eaters who don’t love mushroom flavor, use condensed cream of chicken or cream of celery soup instead.

If you want to stretch the protein a bit without changing the 3-ingredient spirit, you can stir in leftover cooked ham or shredded chicken in place of some of the potatoes, though that does technically add another ingredient. To keep things extra thrifty, use store-brand soup and cheese, and buy a big bag of potatoes when they’re on sale. For a slightly lighter version, use reduced-fat cheese and a lower-sodium condensed soup, but avoid fat-free cheese, which doesn’t melt as nicely.

Food safety tips: Keep potatoes refrigerated until you’re ready to prep, and don’t leave peeled, cut potatoes sitting at room temperature for more than 1 to 2 hours—if you need to hold them, cover them with cold water in the fridge and drain well before cooking. Make sure the potato bake is heated until the center is very hot and steamy; leftovers should be cooled quickly, stored in shallow containers in the refrigerator within 2 hours, and eaten within 3 to 4 days. Reheat leftovers until they are hot all the way through, at least 165°F, before serving.