Four Ingredient Easy Homemade Scalloped Potatoes Recipe

Introduction

This easy homemade scalloped potatoes recipe uses just four main ingredients for a creamy, cheesy side dish that’s perfect for any meal. It’s simple to prepare, comforting, and sure to impress without requiring complicated steps.

Ingredients

• 4 large russet potatoes (or Yukon Gold, thinly sliced, peeled or unpeeled)
• 2¼ cups freshly shredded cheese (a blend of gruyere, sharp cheddar, gouda, and parmesan recommended)
• 1 can evaporated milk (you won’t use the whole can)
• 6 tablespoons unsalted butter (cut into thin slices)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃). Prepare a casserole dish by layering the thinly sliced potatoes and freshly shredded cheese. For best melting, shred your cheese yourself rather than using pre-shredded.
2. Step 2: Pour evaporated milk into the dish until it just reaches the bottom layer of potatoes without covering them completely. You may not need all of the milk. Scatter thin slices of butter evenly on top and season with salt and pepper to taste.
3. Step 3: Cover the dish tightly with aluminum foil and bake for 90 minutes. The potatoes should be fork-tender, and the top golden and bubbling when done.
4. Step 4: Allow the scalloped potatoes to rest for 5 to 10 minutes before serving. This helps the sauce thicken and improves texture.

Tips & Variations

• Use a mix of freshly shredded cheeses like sharp cheddar, gruyere, gouda, and parmesan for richer flavor and better melting.
• Sliced onions can be added in layers with the potatoes if you prefer extra flavor, but keep it simple if you want a classic version.
• Thin potato slices ensure even cooking and better butter distribution.
• If you don’t have evaporated milk, substitute with heavy cream for a similarly creamy texture.
• For a heartier dish, add fresh thyme or rosemary, sautéed onions or leeks, or even diced ham or crispy bacon.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325℉ (160℃) until warmed through to maintain the creamy texture. Avoid microwaving to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work well for their creamy texture and buttery flavor. Russet potatoes are the classic choice for scalloped potatoes, but you can experiment with others if desired.

Do I have to use evaporated milk?

No, heavy cream is a great substitute and will give a similarly rich result. Regular milk is less ideal since it’s thinner and may not produce the same creamy consistency.

Four Ingredient Easy Homemade Scalloped Potatoes Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 337 reviews

A simple and delicious homemade scalloped potatoes recipe using only four main ingredients. Thinly sliced potatoes baked with a rich blend of freshly shredded cheeses, evaporated milk, and butter, seasoned with salt and pepper, resulting in a creamy, cheesy, golden casserole perfect as a comforting side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large russet potatoes (or Yukon gold), peeled or unpeeled, thinly sliced
• 2¼ cups freshly shredded cheese (blend of gruyere, sharp cheddar, gouda, and parmesan)
• 1 can evaporated milk (use as needed to reach bottom layer)
• 6 tablespoons unsalted butter, cut into thin slices
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Layer Potatoes and Cheese: In a casserole dish, arrange a layer of thinly sliced potatoes followed by a generous layer of freshly shredded cheese. Continue layering until all potatoes and cheese are used, ensuring cheese is between layers for optimal melting and flavor.
3. Add Evaporated Milk and Butter: Pour evaporated milk over the layered potatoes just until it reaches the bottom layer, being careful not to cover or drown the potatoes completely. Evenly distribute thin slices of unsalted butter on top. Season with salt and pepper to taste.
4. Cover and Bake: Tightly cover the casserole dish with aluminum foil to retain moisture. Bake in the preheated oven for 90 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
5. Rest Before Serving: Remove from the oven and let the scalloped potatoes rest for 5–10 minutes to allow the sauce to thicken and set, making it easier to serve.

Notes

• Use a mix of freshly shredded cheeses like sharp cheddar, gruyere, gouda, and parmesan for the best melt and flavor.
• For added flavor, thinly sliced onions can be layered with the potatoes, though this recipe keeps it simple without them.
• Slice the potatoes thinly for even cooking and proper butter distribution.
• If evaporated milk is unavailable, heavy cream is a suitable substitute due to its similar consistency.
• Enhance the dish by adding fresh thyme, rosemary, sautéed onions or leeks, diced ham, or crispy bacon for a heartier version.

Keywords: scalloped potatoes, cheesy potatoes, easy casserole, comfort food, homemade side dish