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Paula Deen’s Creamy Scalloped Potatoes

A thick slice of creamy Paula Deen Scalloped Potatoes with a beautifully browned and bubbly cheese crust.
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Follow this recipe for Paula Deen’s famous, rich, and creamy scalloped potatoes, a classic Southern side dish.

Ingredients

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  • 6 medium Russet potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 350 degrees F. 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. Cook, stirring constantly, for 1 minute.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  4. Remove the sauce from the heat. Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. This is your cream sauce.
  5. Arrange half of the sliced potatoes and half of the sliced onions in an even layer in the prepared baking dish.
  6. Pour half of the cheese sauce evenly over the potatoes and onions.
  7. Repeat the layering with the remaining potatoes, onions, and top with the remaining sauce.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 1 hour.
  10. Remove the foil 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 casserole rest for 10 minutes before serving.

Notes

  • Slice your potatoes very thinly, about 1/8 inch thick, for the best texture. A mandoline slicer works well for uniformity.
  • You can assemble this dish a day ahead, cover it, and refrigerate. Add about 15 minutes to the covered baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute 1 cup of the milk with heavy cream.

Nutrition

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