Paula Deen Scalloped Potatoes Recipe: Creamy Layers With Sharp Cheddar Bite

This scalloped potato recipe delivers layers of creamy comfort that define Southern cooking at its finest. Thinly sliced potatoes bake in a rich sauce until tender and golden, with sharp cheddar adding the perfect bite.

I’ve refined this method to ensure the potatoes cook evenly and the sauce sets just right. The key is layering everything properly and letting it bake until bubbling and perfectly browned on top.

The result is a side dish that’s rich, satisfying, and packed with cheesy flavor. It pairs beautifully with roasted meats or stands proudly on its own for a hearty vegetarian option.

Simple ingredients, traditional techniques, and a guaranteed crowd-pleaser every time. Here’s how to make it.

Ingredients for Paula Deen Scalloped Potatoes

Pantry staples and fresh cheese create these creamy, layered potatoes with Southern charm.

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The potatoes are the foundation here. Russets give the best texture—starchy enough to soften but hold their shape. Yukon Golds work too if you prefer a waxier bite (and their buttery color looks stunning). Grab the cheddar from the deli counter and shred it yourself—pre-shredded has anti-caking agents that make the sauce grainy. Most grocery stores carry quality blocks.

No sharp cheddar? Gruyère or Monterey Jack melt beautifully. Swap whole milk for half-and-half for extra richness (or 2% if that’s what you’ve got). The flour can be all-purpose or gluten-free blends—just whisk it smooth. Freshly ground nutmeg at 1/4 tsp adds warmth if you want to get fancy. Skip the dry mustard if you don’t have it, but it really amps up the flavor.

Assemble and bake right away, or hold the sliced potatoes in cold water for 1 hour max to prevent browning. Leftovers keep 3-4 days in the fridge—reheat covered to keep them creamy. This freezes well for 2 months if you’re meal prepping.

Step-by-Step Instructions for Creamy Scalloped Potatoes With Sharp Cheddar

This method ensures perfectly tender potato layers enveloped in a rich, velvety sauce.

Step 1: Prepare the Potatoes and Cheese

Peel the 2 lb Russet Potatoes and slice them into ⅛-inch thick rounds. I use a mandoline for perfectly even slices, but a sharp knife works too. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prep the rest.

Shred the 2 cups Sharp Cheddar Cheese from a block—pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Set aside ½ cup of the shredded cheese for topping later.

Step 2: Make the Creamy Cheese Sauce

In a saucepan over medium heat, melt 3 tbsp Unsalted Butter. Add the finely diced Yellow Onion and cook for 3-4 minutes until soft and translucent. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant.

Whisk in the 3 tbsp All-Purpose Flour and cook for 1 minute to remove the raw flour taste. Gradually pour in the 2 cups Whole Milk, whisking constantly to prevent lumps. Stir in the 1.5 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Dry Mustard, and 0.25 tsp Paprika. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in the remaining 1½ cups Sharp Cheddar Cheese until fully melted and smooth.

Step 3: Layer the Potatoes and Sauce

Grease a 9×13-inch baking dish with the remaining 1 tbsp Unsalted Butter. Drain and pat dry the sliced potatoes, then layer half of them in the bottom of the dish, slightly overlapping the slices.

Pour half of the cheese sauce over the potatoes, spreading it evenly. Add the remaining potato slices in another layer, then pour the rest of the sauce on top. Sprinkle with the reserved ½ cup Sharp Cheddar Cheese.

Step 4: Bake to Golden Perfection

Cover the dish with foil and bake at 375°F for 45 minutes. Then remove the foil and bake for another 20-25 minutes until the top is golden brown and the sauce is bubbling at the edges.

Let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly and the layers to set. The potatoes should be tender when pierced with a knife, and the top should have a beautiful golden crust.

Storing and Reheating This paula deen scalloped potatoes

Fridge Storage

Let your scalloped potatoes cool for no more than 2 hours before transferring to airtight containers. I use glass dishes with locking lids to keep them fresh. They’ll stay creamy in the fridge at 40°F or below for up to 4 days. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags or airtight containers for up to 2 months. Squeeze out excess air to prevent freezer burn, and leave 1 inch of headspace for expansion. Label with the date so you remember when to use them.

Oven Reheating

Preheat your oven to 350°F and cover the dish with foil. Bake for 20-25 minutes until heated through, then uncover and bake for another 5 minutes to crisp the top. This method keeps the sauce smooth and the potatoes tender.

Microwave Reheating

For a quick meal, microwave individual portions on 70% power in 1-minute intervals, stirring between each. Add a splash of milk if the sauce looks dry. Heat until reaching 165°F internally for safety.

Reviving the Top

If the top loses its crispness, broil for 2-3 minutes after reheating. Watch closely to avoid burning. This brings back that golden-brown finish everyone loves. 🔥

Frequently Asked Questions