Print

Paula Deen Scalloped Potatoes

A close-up serving of Paula Deen Scalloped Potatoes, showing creamy layers and a bubbly, browned cheese topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make Paula Deen’s famous creamy, rich scalloped potatoes, a classic Southern comfort food side dish.

Ingredients

Scale
  • 6 medium Russet potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper, and nutmeg until smooth. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in the milk and heavy cream until the mixture thickens slightly. Bring the sauce to a simmer, then remove from heat.
  4. Arrange half of the sliced potatoes and half of the sliced onions in an even layer in the prepared baking dish.
  5. Pour half of the cream sauce evenly over the potato and onion layers.
  6. Repeat the layering process with the remaining potatoes, onions, and the rest of the sauce.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 1 hour.
  9. Remove the foil. If using cheese, sprinkle the cheddar evenly over the top.
  10. Return the dish to the oven, uncovered, and bake for an additional 30 to 45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
  11. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • Slice the potatoes very thinly, about 1/8 inch thick, for the best texture. A mandoline slicer works well for uniform slices.
  • Do not rinse the sliced potatoes; the starch helps thicken the sauce.
  • You can assemble this dish ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the fridge.

Nutrition

Find it online: https://cookerycourier.com/paula-deen-scalloped-potatoes-recipe/