Four Ingredient Easy Homemade Scalloped Potatoes
Cheesy, creamy, and loaded with flavor. These from-scratch scalloped potatoes are the ultimate comfort food side dish for any meal or holiday table!
👩🍳A Rich and Creamy Cheesy Scalloped Potatoes
When I was about ten, I unwrapped a cookbook on Christmas Eve. It was a handwritten collection of family recipes passed down from relatives. It wasn’t fancy, but it was full of easy, no-fuss meals that anyone could pull off. One recipe that instantly stuck with me was Aunt Dana’s scalloped potatoes. Just three ingredients: sliced potatoes, American cheese, and Milnot. It was as simple as it gets and honestly, totally delicious.
But as the years passed, so did my taste buds. These days, I’ve moved on from processed cheese and steer clear of Milnot because of the added oils. That’s what inspired me to rework Aunt Dana’s classic into a grown-up version. This easy scalloped potato casserole still keeps the heart of the original, but now it’s layered with buttery richness, a mix of four melty cheeses, and creamy evaporated milk. There are no additives or shortcuts. It’s comfort food, upgraded.
Here’s the deal: these scalloped potatoes are cheesy, cozy, and ridiculously simple to make. With just a bit of slicing and layering, you’ve got a bubbly, golden-brown casserole that’s perfect for weeknight dinners, Sunday suppers, or holiday spreads. It’s packed with creamy, from-scratch goodness with tender Yukon Gold potatoes, real butter, and a savory cheese blend that melts like a dream.
This dish hits every note of nostalgic, family-friendly comfort food while feeling totally fresh and homemade. Everyone always goes back for seconds. Want to make it a full meal? Toss in some chopped ham. Or serve it alongside roast chicken, honey-glazed ham, or juicy pork chops. For something green and crispy on the side, roasted Brussels sprouts are a perfect match.
🛒 Recipe Ingredient List
🥣 Visual Process for Making Homemade Scalloped Potatoes
Start with a layer of thinly sliced potatoes in your baking dish, then sprinkle a generous layer of freshly shredded cheese over the top. Repeat the layers until you’ve used everything up. Make sure to use freshly grated cheese (not the bagged kind) because it melts much more smoothly and gives you that ooey-gooey texture we’re after.
Slowly pour the evaporated milk around the edges and into the bottom of the dish. You’re not trying to drown the potatoes. Just add enough to come up slightly between the layers. This helps steam the potatoes as they bake and creates that creamy sauce. You might not need the whole can, so eyeball it.
Dot the top with thin slices of butter so it melts evenly across the surface. Sprinkle each layer (or at least the top) with a little salt and freshly cracked pepper to build flavor throughout. If you like a hint of smokiness, you can toss in a pinch of smoked paprika or garlic powder too.
Cover the scalloped potatoes tightly with aluminum foil to trap in the moisture. Bake for about 90 minutes, or until the potatoes are fork-tender and creamy all the way through. Depending on how thin your slices are or the type of potato you used, you may need a little more or less time so check them near the end.
Once it’s done baking, let the dish sit uncovered for about 5 minutes. This gives the sauce time to thicken slightly and settle. It also keeps you from burning your tongue diving in too soon!
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Four Ingredient Easy Homemade Scalloped Potatoes
Equipment
- Casserole Dish
Ingredients
- 4 large russet potatoes (or yukon gold, cut into thin slices, peeled or unpeeled depending on your preference)
- 2¼ cups freshly shredded cheese (Use a blend of gruyere, sharp cheddar, gouda and parmesan for depth of flavor.)
- 1 can evaporated milk (You won't use the whole thing)
- 6 tablespoons unsalted butter (cut into thin slices)
- salt and pepper, to taste
Instructions
- Preheat oven to 350℉. Layer the thinly sliced potatoes and freshly shredded cheese in a casserole dish. Pre-shredded cheese doesn't melt as well as freshly shredded, so I suggest shredding it yourself.
- Pour in enough evaporated milk to just reach the bottom layer of potatoes but don’t drown them. You may not use all of it. Cover with thin slices of butter. Add salt and pepper, to taste.
- Cover tightly with aluminum foil. Bake for 90 minutes or until the potatoes are fork-tender. The top should be golden and bubbling, and a fork should slide easily into the potatoes. Let them rest for 5–10 minutes so the sauce can thicken before serving.
Notes
- For the best melt and flavor, use a mix of freshly shredded cheeses like sharp cheddar, gruyere, gouda, and parmesan.
- While some people like to add onions to their scalloped potatoes, I wanted to keep this recipe simple with fewer ingredients. If you want to use onions, slice them thin and layer along with the potatoes.
- Slice the potatoes thinly to ensure the butter is evenly distributed.
- If you don’t have evaporated milk on hand, heavy cream is a great substitute as it has a similar consistency.
Substitutions
Nutrition
FAQs
Why use evaporated milk instead of heavy cream or regular milk?
Evaporated milk gives you a creamy texture without being too rich or greasy. It also doesn’t curdle as easily, which makes it a great choice for baked casseroles. If you don’t have any on hand, you can substitute with half-and-half or whole milk, but the sauce might be a bit thinner.
Can I freeze scalloped potatoes?
It’s not ideal. The texture of the potatoes can get grainy, and the cheese sauce might separate once thawed. If you do freeze leftovers, reheat them low and slow in the oven and add a splash of milk to help bring back the creaminess.
Serving Suggestions For Scalloped Potatoes
These scalloped potatoes are rich, cheesy, and comforting, so they pair best with simple, flavorful mains and something fresh on the side to balance things out. I love serving them with glazed ham or roast chicken which are both classic pairings that let the creamy potatoes shine. For something green, roasted Brussels sprouts or a crisp side salad with lemon vinaigrette cut through the richness beautifully. And if you’re looking for the perfect drink to round out the meal, go for a glass of Chardonnay, a light Pinot Noir, or even sparkling apple cider if you’re keeping it alcohol-free.
More Potato Recipes!
If you’re a potato lover like me, scalloped potatoes are just the beginning. There are so many delicious ways to serve up spuds, whether you’re after crispy, creamy, spicy, or savory, there’s a potato recipe for every craving and occasion.
Take roasted sweet potatoes, for example. Tossed with olive oil and bold spices like cinnamon, turmeric, smoked paprika, and cayenne, they’re a flavorful and healthy side dish that pairs beautifully with everything from roasted chicken to grain bowls. Or try crispy air fryer sweet potato wedges with smoky seasoning. Perfect for a weeknight dinner or snack that feels indulgent but is actually pretty wholesome.
If you’re in the mood for something comforting, you can’t go wrong with mashed potatoes, but not just any mashed potatoes. I’ve got a step-by-step guide that walks you through making them creamy and buttery every single time. Or spice things up with my Spicy Smoked Mashed Potatoes, which are loaded with bacon, green onions, and a kiss of smoky flavor that makes them totally next-level.
For something crispy, golden, and a little unexpected, try my air fryer truffle fries or Cajun fries. Both come together fast, are full of flavor, and make a fun side for burgers, sliders, or honestly just eaten straight from the tray. And if you want to elevate your classic potato salad, my warm smashed potato salad version is tossed in a creamy herb dressing and packed with veggies. It’s like comfort food got a glow-up.
Potatoes are the ultimate blank canvas, and once you start playing around with different techniques, potato seasonings, and toppings, it’s easy to turn this humble veggie into the star of the table.