This oven baked 3-ingredient evaporated milk potato scallop is one of those simple old-fashioned side dishes that proves you do not need much to make something comforting. Thinly sliced potatoes bake slowly in creamy evaporated milk until tender and rich, with golden edges and that homey casserole look so many of us grew up with. It is a wonderful budget-friendly recipe for family dinners, potlucks, or holiday tables, especially when you want a cozy dish made from pantry basics.
Serve these creamy scalloped potatoes alongside baked ham, roast chicken, pork chops, or meatloaf for a classic supper. They also pair nicely with green beans, buttered peas, a crisp garden salad, or simple sliced tomatoes in the summer. If you are making a casual meal, warm rolls and a little fruit on the side round everything out beautifully.
Oven Baked 3-Ingredient Evaporated Milk Potato Scallop
Servings: 6
Ingredients
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
Directions
1. Preheat the oven to 350°F and lightly grease a medium glass baking dish.
2. Layer half of the sliced potatoes in the baking dish and sprinkle with half of the salt.
3. Add the remaining potatoes on top in an even layer and sprinkle with the rest of the salt.
4. Pour the evaporated milk evenly over the potatoes, pressing down gently so the milk settles between the layers.
5. Cover the dish tightly with foil and bake for 45 minutes.
6. Remove the foil and continue baking for 25 to 35 minutes, or until the potatoes are fork tender and the top is lightly golden with bubbling creamy edges.
7. Let the potatoes rest for 10 to 15 minutes before serving so the creamy sauce can settle a bit.
Variations & Tips
For extra richness: If you want a little more indulgent texture, add a few small pats of butter over the top before baking. It is not necessary, but it gives the sauce a silkier finish.
For even cooking: Try to slice the potatoes as evenly and thinly as possible. A mandoline makes this easy, but a sharp knife works just fine too. Even slices help the potatoes become tender at the same time.
For picky eaters: Keep the seasoning simple just as written for the most classic flavor, or add a tiny sprinkle of black pepper at the table for those who like a little more taste without changing the whole dish.
For make-ahead planning: You can assemble the dish a few hours ahead, cover it, and refrigerate until baking time. If it goes into the oven cold, you may need to add a few extra minutes to the baking time.
For a cheesier version: Sprinkle a little shredded cheddar over the top during the last 10 minutes of baking if you want to dress it up. It takes the recipe beyond the original 3 ingredients, but it is a nice option for special dinners.
