Pour canned evaporated milk over raw sliced yukon gold potatoes, combined with 1 additional ingredient, into a ceramic baking dish for a warm supper that's the one dish everyone begs for

This is my stripped-down, weeknight take on old-fashioned Amish-style milk potatoes: thinly sliced Yukon Golds baked slowly in canned evaporated milk with just a touch of salt. The starch from the raw potatoes mingles with the milk as it bakes, creating a simple, creamy, almost scalloped texture without any fuss—no roux, no shredding cheese, no long ingredient list. It’s the kind of humble, comforting dish that would feel right at home on a Midwest farmhouse table, yet it fits neatly into a busy urban schedule. Everything happens in one ceramic baking dish, and the result is a warm, cozy supper side that people inevitably go back to for seconds.

Serve these milk potatoes alongside roast chicken, pork chops, or a simple skillet sausage for a complete, comforting meal. Because the dish is mild and creamy, it pairs well with something bright and crisp—think a green salad with a tangy vinaigrette or steamed green beans with lemon. A side of sautéed cabbage or roasted carrots also works beautifully, soaking up the extra creamy milk in the bottom of the dish. If you’re keeping it very simple, a plate of these potatoes with a fried egg on top and a few sliced tomatoes makes a surprisingly satisfying supper.

Servings: 4

2 pounds Yukon Gold potatoes, scrubbed and thinly sliced (about 1/8 inch thick)

Preheat your oven to 350°F (175°C). Lightly butter or oil a medium ceramic baking dish (about 8x8 inches or similar) if you like, just to help with cleanup, but it isn’t strictly necessary.

Scrub the Yukon Gold potatoes and pat them dry. Leave the skins on for a rustic texture, or peel them if you prefer. Using a sharp knife or mandoline, slice the potatoes into thin, even rounds about 1/8 inch thick so they cook through evenly.

Layer the sliced potatoes in the ceramic baking dish, spreading them out into an even layer or slightly overlapping shingle pattern. You don’t need to be fussy—just aim for a relatively even thickness across the dish so the potatoes cook at the same rate.

Sprinkle the kosher salt evenly over the sliced potatoes, lifting and shifting the slices slightly with your fingers so the salt doesn’t just sit on top. This simple seasoning is important; it’s what brings out the natural sweetness of the potatoes and the richness of the milk.

Shake the can of evaporated milk well, then slowly pour it over the raw sliced potatoes in the ceramic baking dish. Pour in a circular motion so the milk seeps down between the slices. The milk should come most of the way up the sides of the potatoes, but not completely submerge them; a few top edges can peek out.

Gently press down on the potatoes with clean hands or the back of a spoon to settle them into the evaporated milk, making sure every slice has some contact with the liquid. This step helps the starch from the potatoes thicken the milk as it bakes, giving you that creamy, almost custardy texture.

Cover the baking dish tightly with foil to trap the steam. Place the dish on the middle rack of the preheated oven and bake for 45 minutes. The covered bake allows the potatoes to soften and the milk to start thickening without drying out.

After 45 minutes, carefully remove the foil—watch for escaping steam. Continue baking the potatoes uncovered for another 25 to 35 minutes, or until the top is lightly golden in spots, the milk has thickened to a spoonable creaminess, and a knife slides easily through the center of the dish with no resistance.

Once done, remove the ceramic baking dish from the oven and let the potatoes rest for about 10 minutes. This brief rest allows the hot milk and potato starch to settle and thicken further, so the portions hold together better when served.

Taste a small bite and adjust with a pinch more salt at the table if needed. Serve the Amish milk potatoes warm, spooned straight from the ceramic baking dish, making sure to scoop some of the creamy milk from the bottom over each portion.

For a slightly richer version that still keeps the spirit of the recipe, you can add a small knob of butter dotted over the top before baking or lightly butter the dish. If you’d like gentle onion flavor without adding another main ingredient, rub the inside of the ceramic dish with a cut clove of garlic or a slice of onion before layering in the potatoes; it perfumes the dish without changing the core formula. To encourage more browning on top, move the dish to the upper third of the oven for the last 10 minutes or briefly broil, watching closely so the milk doesn’t scorch. If your potatoes are very large or your slices are a bit thicker, extend the covered bake by 10–15 minutes before uncovering; the key is that a knife should glide through easily. Leftovers reheat well: cover and warm in a 300°F oven until hot, or reheat gently on the stovetop with a splash of extra evaporated milk to loosen the sauce. You can also scale this up for a crowd by using a larger ceramic baking dish and increasing all ingredients proportionally, keeping the same basic ratio—about 1 (12-ounce) can of evaporated milk per 2 pounds of sliced Yukon Gold potatoes, plus salt to taste.