Ingredients
3 pounds Yukon Gold potatoes, scrubbed and quartered
1 (10.5-ounce) can condensed cream of chicken soup
6 tablespoons salted butter, melted, plus a little extra for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly butter an oval glass casserole dish so the potatoes don’t stick and the edges can crisp and caramelize.
Scrub the Yukon Gold potatoes well and pat them dry. Leave the skins on for that rustic, old-fashioned texture. Cut each potato into quarters so the pieces are chunky but not too big—this helps them cook through and brown nicely.
In a large bowl, whisk the condensed cream of chicken soup with the melted salted butter until smooth and glossy. You’re looking for a thick, pourable sauce that will coat the potatoes well.
Add the quartered potatoes to the bowl and toss until every piece is well coated in the buttery soup mixture. Take your time here so the sauce is evenly distributed; that’s what gives you those bronzed, flavorful edges.
Pour the coated potatoes and all the sauce into the prepared glass casserole dish. Spread them into an even layer, turning some of the cut sides up so they can brown and crisp on top.
Cover the dish tightly with foil and bake for 35 to 40 minutes, until the potatoes are starting to turn tender when pierced with a fork. This covered time lets the potatoes steam and soak up the sauce.
Remove the foil, gently stir the potatoes to re-coat them in the bubbling sauce, then spread them back into an even layer. Return the dish to the oven, uncovered.
Continue baking, uncovered, for 25 to 35 minutes, or until the top is deeply golden brown with glossy, caramelized spots and crispy edges around the potatoes. The sauce should be thickened and clinging to the potatoes, not runny.
Let the casserole rest for about 5 to 10 minutes before serving. This short rest helps the sauce settle and makes it easier to scoop out big, hearty spoonfuls with those bronzed peaks still intact.