Here is my favorite scalloped potatoes recipe, made with evaporated milk for an extra creamy sauce, layers of tender Yukon Gold potatoes, and plenty of melted cheddar cheese.
These scalloped potatoes are a hit at every family dinner I make them for. They’re comforting, cheesy, and way easier than you’d think. I love that the evaporated milk gives you that rich, creamy texture without having to use heavy cream.
Why You’ll Love These Scalloped Potatoes
- Creamy, rich sauce – Using evaporated milk creates an incredibly smooth and velvety cheese sauce that coats every layer of potato without being too heavy.
- Simple ingredients – You probably have most of these pantry staples on hand already, making this an easy side dish to whip up any time.
- Perfect for gatherings – This classic comfort food is always a hit at family dinners, potlucks, and holiday meals. Everyone loves cheesy potatoes!
- Make-ahead friendly – You can assemble this dish earlier in the day and pop it in the oven when you’re ready, which takes the stress out of meal planning.
What Kind of Potatoes Should I Use?
For scalloped potatoes, you’ll want to reach for russet or Yukon gold potatoes. Russets are the classic choice because they’re starchy and absorb the creamy sauce beautifully, creating that tender, melt-in-your-mouth texture everyone loves. Yukon golds are a great alternative if you prefer a slightly waxier texture that holds its shape a bit better during baking. Avoid red potatoes or new potatoes for this recipe, as they’re too waxy and won’t give you that classic creamy consistency. Whichever type you choose, make sure to slice them evenly (about 1/8 inch thick) so they cook at the same rate.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Evaporated milk: If you don’t have evaporated milk, you can use regular whole milk or half-and-half instead. The sauce might be slightly thinner, so you may want to add an extra tablespoon of flour to help thicken it up.
- Potatoes: Russet potatoes are the classic choice here, but Yukon golds work great too and give you a creamier texture. Sweet potatoes can work if you’re feeling adventurous, though the flavor will be quite different.
- Cheddar cheese: Feel free to mix it up with gruyere, Swiss, or Monterey Jack cheese. You can also do a blend of different cheeses – just keep the total amount around 1 1/2 cups.
- Butter: You can substitute with olive oil or vegetable oil if needed, though butter does add a nice richness to the sauce.
- Flour: For a gluten-free version, cornstarch works well as a thickener. Use 2 tablespoons of cornstarch instead of the 3 tablespoons of flour.
Watch Out for These Mistakes While Baking
The biggest mistake when making scalloped potatoes is slicing your potatoes unevenly, which leads to some pieces being mushy while others stay crunchy – aim for uniform 1/8-inch slices using a mandoline or sharp knife for consistent cooking.
Another common error is not cooking your flour and butter mixture long enough before adding the milk, which can leave you with a grainy, floury-tasting sauce instead of a smooth, creamy one.
To prevent watery scalloped potatoes, skip rinsing the sliced potatoes since the starch helps thicken the sauce, and make sure your sauce has thickened properly on the stovetop before layering.
Finally, resist the urge to skip the resting time after baking – those 10 minutes allow the sauce to set up so your potatoes hold their shape when you serve them instead of sliding around the plate.
What to Serve With Scalloped Potatoes?
Scalloped potatoes are pretty rich and cheesy, so they pair best with simple proteins like roasted chicken, baked ham, or grilled pork chops. I love serving them alongside a basic green salad with a light vinaigrette to cut through all that creamy goodness. If you’re going for a full comfort food spread, add some roasted green beans or steamed broccoli on the side. These potatoes are filling enough to be the star of the meal, so you really don’t need much else to round out the plate.
Storage Instructions
Store: Leftover scalloped potatoes keep really well in the fridge. Just cover the baking dish tightly with foil or transfer them to an airtight container, and they’ll stay good for up to 4 days. The flavors actually get even better the next day!
Freeze: You can freeze scalloped potatoes, though the texture might change slightly when thawed. Let them cool completely, then wrap the dish tightly in plastic wrap and foil, or portion into freezer-safe containers. They’ll keep for up to 2 months in the freezer.
Reheat: To warm up your scalloped potatoes, cover them with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for a few minutes, stirring halfway through. Add a splash of milk if they seem a bit dry.
| Preparation Time | 20-25 minutes |
| Cooking Time | 75-80 minutes |
| Total Time | 95-105 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2050-2250
- Protein: 60-70 g
- Fat: 95-105 g
- Carbohydrates: 250-270 g
Ingredients
For the potatoes:
- 2.8 lb potatoes (I use Yukon Gold for a creamier texture)
- 1.5 tsp salt
For the cheese sauce:
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
- 3 tbsp flour
- 12 oz evaporated milk (I use Carnation for the best consistency)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1.75 cups cheddar cheese (shredded from a block to ensure it melts smoothly)
Step 1: Prepare the Dish and Potatoes
- 2.8 lb potatoes
Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size.
While the oven heats, wash and peel the potatoes, then slice them into thin, even rounds (about 1/8 inch thick).
Uniform slicing ensures even cooking throughout the dish.
Set the sliced potatoes aside in a bowl of cold water to prevent browning while you make the sauce.
Step 2: Build the Cream Sauce Base
- 4 tbsp butter
- 3 tbsp flour
- 12 oz evaporated milk
Melt the butter in a medium saucepan over medium heat.
Once melted, sprinkle the flour over the butter and stir continuously for about 1 minute to create a roux—this cooks out the raw flour taste and helps thicken the sauce.
Slowly pour in the evaporated milk while whisking constantly to prevent lumps from forming.
Increase heat to medium-high and bring the mixture to a gentle boil, then immediately reduce heat and simmer for 2 minutes, stirring occasionally.
Step 3: Season and Finish the Sauce
- 1.5 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1.75 cups cheddar cheese
Remove the sauce from heat and stir in the salt, garlic powder, onion powder, and black pepper until well combined.
Add the shredded cheddar cheese and stir until completely melted and smooth.
Taste the sauce and adjust seasonings if needed.
I like to add a tiny pinch of extra salt at this stage since potatoes benefit from well-seasoned sauce for proper flavor development.
Set the finished sauce aside.
Step 4: Layer the Potatoes and Sauce
- potatoes from Step 1
- cream sauce from Step 3
Drain the potatoes thoroughly and pat them dry with a clean kitchen towel.
Spread about 1/4 of the potato slices in an even layer on the bottom of the prepared baking dish.
Pour about 1/4 of the cream sauce from Step 3 over the potatoes.
Repeat this layering process three more times, alternating potatoes and sauce, and finish with a layer of sauce on top.
The final sauce layer ensures the top layer of potatoes cooks evenly and gets creamy.
I find patting the potatoes dry prevents excess water from diluting the sauce.
Step 5: Bake Covered, Then Finish Uncovered
Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven.
Bake covered for 1 hour, which allows the potatoes to cook through and become tender while the foil traps steam.
After 1 hour, carefully remove the foil and bake uncovered for an additional 15-20 minutes, until the top is golden brown and the sauce bubbles slightly at the edges.
The uncovered baking time creates a light golden crust on top while keeping the interior creamy.
Step 6: Rest and Serve
Remove the dish from the oven and let it rest for 10 minutes before serving.
This resting period allows the sauce to set slightly, making the scalloped potatoes easier to scoop and serve while they remain hot and creamy.
The residual heat continues to gently cook the top layer, ensuring all potatoes are perfectly tender throughout.
Creamy Scalloped Potatoes with Evaporated Milk
Ingredients
For the potatoes
- 2.8 lb potatoes (I use Yukon Gold for a creamier texture)
- 1.5 tsp salt
For the cheese sauce
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
- 3 tbsp flour
- 12 oz evaporated milk (I use Carnation for the best consistency)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1.75 cups cheddar cheese (shredded from a block to ensure it melts smoothly)
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, wash and peel the potatoes, then slice them into thin, even rounds (about 1/8 inch thick). Uniform slicing ensures even cooking throughout the dish. Set the sliced potatoes aside in a bowl of cold water to prevent browning while you make the sauce.
- Melt the butter in a medium saucepan over medium heat. Once melted, sprinkle the flour over the butter and stir continuously for about 1 minute to create a roux—this cooks out the raw flour taste and helps thicken the sauce. Slowly pour in the evaporated milk while whisking constantly to prevent lumps from forming. Increase heat to medium-high and bring the mixture to a gentle boil, then immediately reduce heat and simmer for 2 minutes, stirring occasionally.
- Remove the sauce from heat and stir in the salt, garlic powder, onion powder, and black pepper until well combined. Add the shredded cheddar cheese and stir until completely melted and smooth. Taste the sauce and adjust seasonings if needed. I like to add a tiny pinch of extra salt at this stage since potatoes benefit from well-seasoned sauce for proper flavor development. Set the finished sauce aside.
- Drain the potatoes thoroughly and pat them dry with a clean kitchen towel. Spread about 1/4 of the potato slices in an even layer on the bottom of the prepared baking dish. Pour about 1/4 of the cream sauce from Step 3 over the potatoes. Repeat this layering process three more times, alternating potatoes and sauce, and finish with a layer of sauce on top. The final sauce layer ensures the top layer of potatoes cooks evenly and gets creamy. I find patting the potatoes dry prevents excess water from diluting the sauce.
- Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven. Bake covered for 1 hour, which allows the potatoes to cook through and become tender while the foil traps steam. After 1 hour, carefully remove the foil and bake uncovered for an additional 15-20 minutes, until the top is golden brown and the sauce bubbles slightly at the edges. The uncovered baking time creates a light golden crust on top while keeping the interior creamy.
- Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly, making the scalloped potatoes easier to scoop and serve while they remain hot and creamy. The residual heat continues to gently cook the top layer, ensuring all potatoes are perfectly tender throughout.
