Mohamed Shili This delicious and easy scalloped potatoes recipe by Paula Deen is the ultimate creamy, cheesy comfort food. Perfect as a quick side dish for family dinners or festive gatherings, it uses simple ingredients you likely already have in your kitchen. Layered with melty cheeses and topped with golden goodness, it’s a dish everyone will love!
Recipe Ingredients:
- 4 pounds Yukon gold potatoes, thinly sliced
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup shredded Parmesan cheese, divided
- 1 cup shredded Cheddar cheese, divided
- ½ cup heavy whipping cream
- Garnish: chopped fresh chives
How To Make Scalloped Potatoes?
- Preheat the oven and prepare the dish: Preheat the oven to 200°C (400°F, gas mark 6). Lightly spray a 33×23 cm (13×9-inch) baking dish with cooking spray.
- Create the first layer of potatoes: Arrange one-third of the potato slices in the bottom of the baking dish. Sprinkle the layer with ½ tsp salt, ¼ tsp pepper, and 30 g (¼ cup) each of Parmesan and Cheddar cheese.
- Repeat the potato layers: Add two more layers of potatoes, seasoning, and cheeses, repeating the process twice.
- Drizzle the cream: Pour the heavy whipping cream evenly over the layered potatoes. Sprinkle the remaining salt, pepper, and cheeses over the top.
- Bake until golden: Place the dish in the oven and bake for about 1 hour, or until the potatoes are tender and the top is golden brown.
- Rest and garnish: Allow the dish to rest for 5 minutes before serving. Garnish with freshly chopped chives if desired.
Recipe Tips :
- Use Yukon Gold Potatoes for Best Results: These potatoes are naturally creamy and hold their shape well during baking, giving your dish the perfect texture. Avoid starchy potatoes like russets as they may fall apart.
- Slice Potatoes Thinly and Evenly: Use a mandoline slicer or a sharp knife to ensure all slices are the same thickness. This helps the potatoes cook evenly and prevents some pieces from staying hard.
- Season Every Layer Generously: Don’t just sprinkle salt and pepper on top—season each layer of potatoes to make sure the flavors are consistent throughout the dish.
- Cover for the First 30 Minutes of Baking: Cover the dish with foil for the first half of baking to trap steam and soften the potatoes. Remove the foil later to let the top turn golden and crispy.
- Let It Rest Before Serving: Allow the dish to rest for 5–10 minutes after baking. This helps the cream and cheese settle, making it easier to slice and serve without falling apart.
How To Store Leftovers ?
- Refrigerate: Let the leftover scalloped potatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3–4 days.
- Reheat: Transfer a portion to a microwave-safe dish, cover lightly, and heat in 1-minute intervals, stirring gently in between, until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 362 kcal
- Total Fat: 18 g
- Saturated Fat: 12 g
- Cholesterol: 58 mg
- Sodium: 684 mg
- Potassium: 838 mg
- Total Carbohydrate: 36 g
- Dietary Fiber: 4 g
- Sugars: 7 g
- Protein: 13 g
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Paula Deen Scalloped Potatoes
Description
This delicious and easy scalloped potatoes recipe by Paula Deen is the ultimate creamy, cheesy comfort food. Perfect as a quick side dish for family dinners or festive gatherings, it uses simple ingredients you likely already have in your kitchen. Layered with melty cheeses and topped with golden goodness, it’s a dish everyone will love!
Ingredients
Instructions
- Preheat the oven and prepare the dish: Preheat the oven to 200°C (400°F, gas mark 6). Lightly spray a 33×23 cm (13×9-inch) baking dish with cooking spray.
- Create the first layer of potatoes: Arrange one-third of the potato slices in the bottom of the baking dish. Sprinkle the layer with ½ tsp salt, ¼ tsp pepper, and 30 g (¼ cup) each of Parmesan and Cheddar cheese.
- Repeat the potato layers: Add two more layers of potatoes, seasoning, and cheeses, repeating the process twice.
- Drizzle the cream: Pour the heavy whipping cream evenly over the layered potatoes. Sprinkle the remaining salt, pepper, and cheeses over the top.
- Bake until golden: Place the dish in the oven and bake for about 1 hour, or until the potatoes are tender and the top is golden brown.
- Rest and garnish: Allow the dish to rest for 5 minutes before serving. Garnish with freshly chopped chives if desired.
Notes
- Use Yukon Gold Potatoes for Best Results: These potatoes are naturally creamy and hold their shape well during baking, giving your dish the perfect texture. Avoid starchy potatoes like russets as they may fall apart.
- Slice Potatoes Thinly and Evenly: Use a mandoline slicer or a sharp knife to ensure all slices are the same thickness. This helps the potatoes cook evenly and prevents some pieces from staying hard.
- Season Every Layer Generously: Don’t just sprinkle salt and pepper on top—season each layer of potatoes to make sure the flavors are consistent throughout the dish.
- Cover for the First 30 Minutes of Baking: Cover the dish with foil for the first half of baking to trap steam and soften the potatoes. Remove the foil later to let the top turn golden and crispy.
- Let It Rest Before Serving: Allow the dish to rest for 5–10 minutes after baking. This helps the cream and cheese settle, making it easier to slice and serve without falling apart.
Paula Deen Scalloped Potatoes
