Easy Scalloped Potato Recipe: 6 Ingredients, 60 Minutes

Here's a foolproof scalloped potatoes recipe with just 6 pantry staples that bakes to creamy perfection in 60 minutes—no special equipment or advanced techniques required. This simplified version skips complicated steps while delivering the rich, cheesy comfort food you're craving.

The Secret to Perfect Scalloped Potatoes (Without the Hassle)

Many traditional scalloped potato recipes require making a roux or using heavy cream, creating unnecessary steps that often lead to curdled sauces or uneven cooking. Our streamlined approach uses a clever dairy combination that maintains stability while delivering that signature creamy texture. According to food science research from the Culinary Institute of America, the protein structure in evaporated milk prevents separation better than regular milk when baked with cheese—a crucial factor for reliable results.

Traditional Recipe Pain Points	Our Simplified Solution
Roux preparation (flour + butter)	Evaporated milk creates natural thickness
Multiple cheese types required	Single-sharp cheddar delivers bold flavor
Hours of preparation time	15 minutes active time, 60 minutes total
Potential for curdling	Stable dairy combination prevents separation

Why This Easy Scalloped Potato Recipe Works Every Time

The magic happens through strategic ingredient selection rather than complicated techniques. By using evaporated milk instead of regular dairy, you get concentrated milk solids without excess water content—this prevents the watery texture that plagues many simplified recipes. The USDA's Food Safety and Inspection Service confirms that evaporated milk maintains structural integrity better during baking, which is critical for sauce stability.

Gather Your 6 Simple Ingredients

Before you begin, ensure you have these pantry staples ready. This isn't the place for substitutions—each ingredient serves a specific purpose in creating that perfect creamy-yet-firm texture:

• 2 lbs russet potatoes (peeled and thinly sliced) - Their high starch content creates natural binding
• 1 cup evaporated milk - Provides richness without curdling risk
• 1 cup shredded sharp cheddar - Melts smoothly while delivering bold flavor
• ½ cup chicken broth - Adds savory depth without overpowering
• 2 tbsp butter - For finishing richness (added after baking)
• 1 tsp garlic powder - Uniform flavor distribution without burning

Step-by-Step: Making Scalloped Potatoes in 15 Minutes

Prep Phase (5 minutes)

1. Preheat oven to 375°F and lightly grease a 9x13 baking dish
2. Peel potatoes and slice uniformly to ¼-inch thickness using a mandoline (critical for even cooking)
3. Place sliced potatoes in cold water to prevent browning while prepping other ingredients

Assembly Phase (5 minutes)

4. Drain potatoes and arrange in greased dish in slightly overlapping layers
5. Whisk evaporated milk, chicken broth, garlic powder, and ¾ of the cheese until smooth
6. Pour mixture evenly over potatoes, ensuring liquid reaches all layers
7. Top with remaining cheese and dot with butter pieces

Baking Phase (45 minutes)

8. Cover tightly with foil and bake 30 minutes
9. Remove foil and bake additional 15 minutes until golden and bubbly
10. Let rest 10 minutes before serving (critical for proper texture setting)

Troubleshooting Common Issues

Even simple recipes can encounter problems. Here's how to fix the most frequent issues with minimal effort:

Problem: Potatoes are still hard after baking

Solution: Russets require precise slicing thickness. If potatoes remain firm, cover and bake additional 10-15 minutes, checking every 5 minutes. According to University of Minnesota Extension, uneven slicing is the #1 cause of inconsistent potato cooking.

Problem: Sauce is too thin/runny

Solution: Return to oven uncovered for 5-10 additional minutes. The natural starches will continue thickening as they cool. Avoid adding flour mid-process—this creates lumps.

Problem: Top layer is burning

Solution: Create a foil tent during the final baking phase. If already over-browned, simply scrape off excess before serving—the interior remains protected.

Serving Suggestions and Smart Variations

This basic recipe serves as the perfect foundation for customization. For best results, make these adjustments during assembly rather than after baking:

• Make it gluten-free: The recipe is naturally gluten-free—no substitutions needed
• Add protein: Layer cooked bacon or ham between potato slices before adding liquid
• Vegetarian version: Substitute vegetable broth for chicken broth
• Crispy topping: Mix ¼ cup panko breadcrumbs with 1 tbsp melted butter and sprinkle on during last 10 minutes

For meal prep success, assemble the dish completely (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time to compensate for the cold start.

Frequently Asked Questions

Can I make scalloped potatoes without cheese?

Yes, but you'll need to adjust the liquid ratio. Replace cheese with an additional ¼ cup evaporated milk and add 1 tbsp nutritional yeast for umami depth. The texture will be slightly less creamy but still flavorful.

Why are my scalloped potatoes watery?

Watery potatoes usually result from skipping the resting period or using waxy potato varieties. Russets contain more starch which absorbs liquid as they cool. Always let the dish rest 10 minutes after baking—this allows starches to fully thicken the sauce.

How do I reheat leftovers without drying them out?

Add 1-2 tbsp milk or broth to the dish before reheating. Cover with foil and warm at 325°F until heated through (about 20 minutes). The added moisture compensates for evaporation during storage.

Can I use sweet potatoes instead of russets?

Yes, but expect a sweeter flavor profile and slightly different texture. Sweet potatoes contain more moisture, so reduce the broth by 2 tbsp. They also caramelize faster, so check 5-10 minutes earlier than the recommended baking time.

What's the difference between scalloped and au gratin potatoes?

Scalloped potatoes use a milk or cream-based sauce without breadcrumbs, while au gratin includes cheese and a breadcrumb topping. Our simplified recipe bridges both styles by incorporating cheese directly into the sauce rather than just on top.