Evaporated milk scalloped potatoes are rich and creamy and have just the right amount of sauce. The potatoes have a delicious, tender texture and are perfectly baked. This easy side dish recipe is ready in less than an hour, perfect for weeknights and holiday dinners.
What are evaporated milk scalloped potatoes?
When potatoes are scalloped, it means that the potatoes are thinly sliced, layered with a creamy sauce, and then baked to golden-brown perfection.
Scalloped potatoes with evaporated milk are just that: luscious layers of tender potatoes and a rich, creamy sauce. Are you hungry yet?
Evaporated milk gives the sauce great taste and a wonderfully smooth, rich consistency that is lighter than heavy cream or half-and-half.
My recipe also includes sauteed onion and parmesan cheese for a flavor boost. The result is a simple, delicious side dish that will go with all your favorite main dishes.
Love potatoes as much as I do, try our evaporated milk potato soup and mashed potatoes next!
Ingredients
Scalloped potatoes with evaporated milk just melt in your mouth. The dish may seem fancy, but the ingredients are very simple, and you probably have most of them on hand. Refer to the recipe card below for exact measurements.
- Potatoes: I recommend Yukon Gold potatoes because their buttery taste and creamy texture are perfect for this recipe. If you prefer another variety, opt for Russets or red-skinned potatoes.
- Evaporated milk, a type of unsweetened condensed milk, makes up the base of the sauce and gives an incredibly creamy texture and decadent aroma. You need a regular 12-oz can.
- Onion livens up the flavor of the potatoes.
- Butter + all-purpose flour help to make the roux and thicken the sauce.
- Water is needed to thin the evaporated milk and help cook the potatoes.
- Salt + pepper: The potatoes need a fair amount of salt and pepper.
- Parmesan cheese (optional) adds a little cheesy flavor to the dish.
How to make scalloped potatoes with evaporated milk
Evaporated milk scalloped potatoes are so easy to make, and I can’t wait for you to try them! You’ll love the delicious taste and creaminess of this dish.
#1: Prep work
Preheat the oven to 350° / 180°C / gas mark 4. Generously grease a 2-quart casserole dish with butter.
#2: Cook potatoes
Put the potato slices into a large stockpot or saucepan. Cover with water and add 1 teaspoon salt. Bring to a boil, then reduce to medium-high heat and cook for 3 to 4 minutes. Drain the potatoes well and set aside.
#3: Sauté onion
Melt the butter in the same saucepan or pot over medium heat. Add the onion and cook, occasionally stirring, for 1 to 2 minutes or until the onion is soft and fragrant.
#4: Cook sauce
Stir in the flour, salt, and pepper. Cook for a minute until the flour and butter are well-combined. Gradually whisk in the evaporated milk and 1 cup water. Cook, stirring continuously, until the mixture boils. Then remove the sauce from the heat.
#5: Assemble dish
Spread half of the potatoes into an even layer in the prepared casserole dish. Pour half the sauce evenly over the potatoes. Spread over the remaining half of potatoes and finish by covering with the remaining half of sauce and sprinkle with parmesan cheese.
#6: Bake potatoes
Bake for 25 to 30 minutes, until the potatoes are fork-tender and the cheese is lightly golden-brown.
Cooking tips
Check out these helpful tips for making the best scalloped potatoes with evaporated milk. This might just become your new favorite side dish!
- Leave the skin on: You don’t have to peel the potatoes to make this dish. It will taste just as delicious with whole potatoes, and you’ll save some time too.
- Use a mandolin to slice the potatoes: That way, the potatoes are evenly cut, and you don’t end with various thicknesses, which would leave some potatoes undercooked.
- Create layers: Don’t just add the potatoes and then pour the sauce. Instead, layer the potatoes and sauce twice, so the sauce is evenly distributed.
- Broil: For a nice, brown crust, broil the potatoes at the end. It will add lots of flavor.
- Let it rest: Scalloped potatoes will be too hot straight out of the oven. Resting the dish helps the layers to set, and every scoop will have plenty of sauce and potatoes.
Variations
Evaporated milk scalloped potatoes are amazing as-is, but if you want to add some extra flavors, check out these tasty mix-in options.
- Garlic: If you’re a fan of garlicky potatoes, include 2 minced garlic cloves or 1 teaspoon garlic powder.
- Spices: I love scalloped potatoes with a sprinkle of nutmeg and smoked paprika. You could also substitute white pepper or red pepper flakes for black pepper for a little heat.
- Cheese: Cheesy scalloped potatoes are the best! Stir 2 cups freshly grated cheddar or gruyere cheese into the evaporated milk sauce. Then assemble the dish as described and top with 1/2 cup grated cheese before baking.
- Ham: 1 cup diced ham adds a hearty note to the dish.
- Veggies: Vegetables such as sliced mushrooms, peas, or small broccoli florets make great additions to the easy potato side. Be sure your veggies are cut into bite-sized pieces, so they cook through.
- Gluten-free: If you need gluten-free scalloped potatoes, use 2 tablespoons cornstarch instead of all-purpose flour.
Storage instructions
Store and reheat evaporated milk scalloped potatoes
Like many potato sides, scalloped potatoes will keep fresh in the fridge for 3 to 4 days, covered tightly. Reheating is easy as well – just microwave for a couple of short bursts to warm them up.
Make scalloped potatoes ahead of time
I often make this dish for the holidays, when oven space is precious. For that reason, I came up with a way to make the recipe ahead of time by cooking the potatoes only partially.
Bake the potatoes only for 20 minutes, then let the dish cool. Cover tightly and store in the refrigerator for 1 to 2 days.
When it’s time to eat, finish baking the potatoes in a preheated oven for 10 to 15 minutes, until hot and bubbly.
Can you freeze evaporated milk scalloped potatoes?
Yes, you can freeze this dish, using the same directions as the make-ahead instructions. Simply freeze the covered, partially baked potatoes instead of refrigerating them.
Scalloped potatoes can be frozen for 2 to 3 weeks. Thaw by placing the dish in the fridge overnight.
Evaporated Milk Scalloped Potatoes Recipe
Evaporated milk scalloped potatoes are rich and creamy and have just the right amount of sauce. The potatoes have a delicious, tender texture and are perfectly baked. This easy side dish recipe is ready in less than an hour, perfect for weeknights and holiday dinners.
Ingredients
- 2 lb / 900 g potatoes, thinly sliced (peeled or unpeeled, about 6 medium potatoes)
- 3 tbsp salted butter, plus more for greasing
- 1 large onion, chopped
- 3 tbsp all-purpose flour
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 can (12 oz / 350 ml) evaporated milk
- 1 cup / 240 ml / 8 fl oz water
- 1/3 cup / 75 g / 2.6 oz grated parmesan cheese (optional)
Instructions
- Prep work. Preheat the oven to 350° / 180°C / gas mark 4. Generously grease a 2-quart casserole dish with butter.
- Cook potatoes. Put the potato slices into a large stockpot or saucepan. Cover with water and add 1 teaspoon salt. Bring to a boil, then reduce to medium-high heat and cook for 3 to 4 minutes. Drain the potatoes well and set aside.
- Sauté onion. Melt the butter in the same saucepan or pot over medium heat. Add the onion and cook, occasionally stirring, for 1 to 2 minutes or until the onion is soft and fragrant.
- Cook sauce. Stir in the flour, salt, and pepper. Cook for a minute until the flour and butter are well-combined. Gradually whisk in the evaporated milk and 1 cup water. Cook, stirring continuously, until the mixture boils. Then remove the sauce from the heat.
- Assemble dish. Spread half of the potatoes into an even layer in the prepared casserole dish. Pour half the sauce evenly over the potatoes. Spread over the remaining half of potatoes and finish by covering with the remaining half of sauce and sprinkle with parmesan cheese.
- Bake potatoes. Bake for 25 to 30 minutes, until the potatoes are fork-tender and the cheese is lightly golden-brown.
- Serve. Let the scalloped potatoes rest for 10 to 15 minutes before serving. Garnish with a sprinkle of pepper and fresh parsley, if desired. Enjoy!
- Store. Scalloped potatoes will keep fresh in the fridge for 3 to 4 days, covered tightly. Reheating is easy as well – just microwave for a couple of short bursts to warm them up.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 809mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 7g
More delicious sides
If you’re making this for the holidays and need more ideas for your meal, check out our other side dish recipes. Tried and true, they are so delicious and will keep your family fed and happy.
