Hey there, brunch lovers! Let’s talk about that morning coffee run. You know the one—you pop in for your favorite latte and your eyes drift over to the pastry case. And there it is. That golden, cheesy, savory slice of heaven: the Starbucks Potato, Cheddar & Chive Bake. I’ll admit, I’ve had more of those than I can count! But my wallet? Not so happy about it. That’s why I went on a mission to create the perfect copycat version at home. After a lot of delicious testing (it’s a tough job, I know!), I’ve finally cracked the code, and I’m so excited to share my amazing Starbucks Potato Chive Bake Recipe with you!
This bake is everything you love about the original, but even better. It’s creamy, packed with flavor, and so incredibly satisfying. Plus, you get a whole pan of it for the price of a couple of slices. Win-win! So, grab your apron, and let’s get baking.
Why You’ll Love This Starbucks Potato Chive Bake Recipe
Ever wondered if you could recreate that coffee shop magic in your own kitchen? Well, you absolutely can! Here’s why you’re going to fall head over heels for this recipe:
- Incredibly Easy: Seriously, this is a mix-and-bake situation. No complicated steps, just pure comfort food goodness.
- Perfect for Meal Prep: Bake it on Sunday and enjoy a warm, delicious breakfast all week long. It’s a total game-changer for busy mornings.
- Budget-Friendly: You can make an entire 8×8 pan for a fraction of the cost of buying individual slices every day. Your bank account will thank you!
- Completely Customizable: This recipe is a fantastic base. Feel free to add your own spin with different cheeses, herbs, or even some crispy bacon.
Ingredients You’ll Need
One of the best things about this homemade Starbucks Potato Chive Bake Recipe is that it uses simple, easy-to-find ingredients. No need to hunt for anything fancy!
For the Potato & Egg Bake:
- Potatoes: 1 pound Yukon Gold potatoes, scrubbed and very thinly sliced (about 1/8-inch thick)
- Eggs: 6 large eggs
- Heavy Cream: 1/2 cup
- Milk: 1/2 cup whole milk
- Cheese: 1 ½ cups shredded cheese blend (I love a mix of sharp cheddar and Monterey Jack)
- Spinach: 2 cups fresh spinach, roughly chopped
- Chives: 1/4 cup fresh chives, finely chopped, plus more for garnish
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder
- Butter or Cooking Spray: For greasing the pan
Ingredient Notes & Substitutions:
- Potatoes: Yukon Golds are my go-to because they have a lovely buttery texture and hold their shape well. Russets would also work, but you might need to peel them. The key is slicing them super thin! A mandoline is your best friend here.
- Dairy: For a richer custard, you can use all heavy cream. For a lighter version, you can use all milk or even half-and-half. I find the cream/milk combo to be the perfect balance.
- Cheese: Don’t be afraid to experiment! Gruyère would add a wonderful nutty flavor, or a little Parmesan would give it a salty kick.
- Veggies: Not a fan of spinach? You could wilt some kale or add finely diced bell peppers or sautéed mushrooms. Just make sure to cook out any excess moisture from your veggies first.
Step-by-Step Instructions
Ready to make some magic? Let’s break it down. It’s easier than you think!
Step 1: Prep the Pan and Potatoes
First things first, preheat your oven to 375°F. Grease an 8×8 inch baking dish with butter or cooking spray and set it aside. Now, for the potatoes. This is the most important part! You need to slice them as thinly and uniformly as possible. If you have a mandoline slicer, now is its time to shine. If not, just use a very sharp knife and take your time. A consistent thickness ensures they all cook through evenly.
Step 2: Create the Savory Egg Custard
In a large bowl, crack your 6 eggs and give them a good whisk until the yolks and whites are completely combined and slightly frothy. Pour in the heavy cream and milk, then add the salt, pepper, and garlic powder. Whisk it all together until you have a smooth, pale yellow custard. This creamy base is what makes the bake so decadent!
Step 3: Assemble the Bake
Now for the fun part! Add the chopped spinach, 1 cup of the shredded cheese, and the chopped chives directly into your egg mixture. Give it a gentle stir to combine. Next, carefully add your thinly sliced potatoes to the bowl. Use a spatula to gently fold everything together, making sure each potato slice gets coated in that yummy egg custard. Pour the entire mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
Step 4: Bake to Golden Perfection
Place the baking dish in your preheated oven. Bake for 40-50 minutes. You’ll know it’s done when the center is set (a knife inserted should come out clean) and the top is beautifully golden brown and bubbly. Those crispy cheese edges are the best part! Let it cool for at least 10-15 minutes before slicing. This helps it set up properly so you can get those nice, clean squares.
Baker’s Tips for Success
Want to make sure your bake comes out perfectly every single time? I’ve got a few tricks up my sleeve for you.
- The Thinner, The Better: I can’t stress this enough—thinly sliced potatoes are the key to avoiding a crunchy, undercooked bake. If you’re slicing by hand, just go slow and steady.
- Don’t Overbake: Keep an eye on it! The bake will continue to cook a bit from the residual heat after you pull it out of the oven. You want a tender custard, not a rubbery one.
- Let It Rest: I know it’s tempting to dive right in, but letting the bake rest before slicing is crucial. It allows the custard to firm up, preventing it from falling apart when you serve it.
- Grate Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting as smoothly. Grating a block of cheese yourself will give you a much creamier, gooier result.
Storage and Reheating Instructions
This recipe is fantastic for leftovers, making your future self very, very happy.
Storing Leftovers
Once the bake has cooled completely, you can either cover the baking dish tightly with plastic wrap or foil, or transfer individual slices to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheating
- Microwave: For a quick fix, place a slice on a microwave-safe plate and heat for 60-90 seconds, or until warmed through.
- Oven/Toaster Oven: This is my preferred method! It helps re-crisp the top. Place slices on a baking sheet and warm in a 350°F oven for about 10-15 minutes.
Freezing
Yes, you can freeze it! Wrap individual cooled slices tightly in plastic wrap, then in a layer of aluminum foil. Store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
Can I make this potato chive bake ahead of time?
Absolutely! You can assemble the entire thing (uncooked) the night before. Just cover it tightly and store it in the fridge. The next morning, you might need to add 5-10 minutes to the bake time since you’re starting with a cold dish.
What’s the best way to serve this?
It’s fantastic on its own as a light breakfast or brunch! I also love serving it with a side of fresh fruit, a simple green salad for a lunch pairing, or even with a dollop of sour cream or a dash of hot sauce to spice things up.
Why are my potatoes still hard?
This almost always comes down to the thickness of the potato slices. If they’re too thick, they won’t have enough time to become tender in the oven. Using a mandoline for 1/8-inch slices is the most foolproof way to guarantee perfectly cooked potatoes.
Can I make these into individual portions?
You bet! This recipe works beautifully in a standard 12-cup muffin tin. Just grease the tin well, divide the mixture evenly among the cups, and bake for 20-25 minutes, or until set. They’re like perfect little potato frittata bites!
The Best At-Home Brunch Bake
There you have it! A simple, delicious, and satisfying breakfast bake that brings all the cozy vibes of your favorite coffee shop right into your kitchen. It’s perfect for a lazy weekend brunch, a holiday morning, or just a really, really good weekday breakfast. I truly hope you love this Starbucks Potato Chive Bake Recipe as much as my family does. It’s become a real staple in our home.
If you try it, I’d love to hear what you think! Drop a comment below or tag me on Instagram @scooks. Happy baking!
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I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.