There is something incredibly comforting about a warm, creamy casserole full of tender potatoes and bold seasonings. This Cajun Scalloped Potatoes Recipe transforms a classic southern favorite with a flavorful twist, layering thinly sliced potatoes in a rich, garlicky cream infused with Tony Chachere’s Creole seasoning, and topped with a divine blend of cheddar and parmesan cheese. It’s the perfect side dish that sneaks a little kick and a whole lot of heart into any meal, making it an absolute must-try for gatherings or cozy weeknight dinners.
Ingredients You’ll Need
These ingredients keep the preparation straightforward while each adding a key element to the dish’s irresistible flavor and texture. From the creamy cheeses to the spicy seasoning, everything works in harmony to create the ultimate scalloped potatoes experience.
- 2 pounds Yukon Gold or Russet potatoes: Choose starchy or all-purpose varieties for creamy texture and perfect slicing.
- 1 tablespoon butter: Used to sauté garlic and add richness to the cream sauce.
- 3 cloves garlic (minced): Adds a punch of savory aroma that elevates the entire dish.
- 1.5 cups heavy/whipping cream: Creates the luscious base that binds the potatoes and cheeses together.
- 1 tablespoon Tony Chachere’s Original Creole Seasoning: The secret spice blend that defines the Cajun flavor profile with a balanced kick.
- 1 cup freshly grated cheddar cheese: Brings a sharp, melty layer that complements the creaminess.
- 1 cup freshly grated parmesan cheese: Adds a nutty, savory finish and beautiful browning on top.
How to Make Cajun Scalloped Potatoes Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F and place the rack in the middle position. This ensures even baking and a perfectly cooked casserole. While the oven warms up, get your potatoes peeled and ready for slicing.
Step 2: Slice the Potatoes and Grate the Cheese
Using a mandoline slicer is a game-changer here; it allows you to get paper-thin potato slices about 1/8 inch thick for even cooking. Meanwhile, freshly grate your cheddar and parmesan cheeses to enhance the freshness and melting quality — pre-shredded just can’t compete.
Step 3: Make the Creamy Cajun Sauce
In a small saucepan over medium-high heat, melt the butter and add the minced garlic. Let it cook just until fragrant, about 30 seconds, to avoid burning. Pour in the heavy cream along with Tony Chachere’s seasoning, stirring gently. Let the mixture warm until it nearly boils so the seasoning fully infuses into the cream.
Step 4: Layer the Dish
Begin by spreading half of your sliced potatoes on the bottom of an 8×8-inch baking dish. Pour half of the cream mixture evenly over the potatoes, then sprinkle half of both cheeses on top. Repeat the layering process once more, finishing with a generous cheese layer to get that golden, bubbling crust.
Step 5: Bake to Perfection
Bake uncovered for 70 to 75 minutes, though keep an eye after 60 minutes if your oven runs hot. You’ll know it’s done when a toothpick slides easily through the potatoes, and the top is beautifully golden brown. The baking time allows the cream to thicken into a velvety sauce while the potatoes soften.
Step 6: Rest Before Serving
Once out of the oven, let your Cajun Scalloped Potatoes Recipe sit for about 5 minutes. This brief rest helps the dish set so it cuts nicely and the flavors have time to meld together wonderfully.
How to Serve Cajun Scalloped Potatoes Recipe
Garnishes
A sprinkle of chopped fresh parsley or chives adds a lovely pop of color and fresh herbaceous note that contrasts beautifully with the creamy, spicy potatoes.
Side Dishes
This dish shines as a side for grilled or blackened meats like chicken, shrimp, or steak. It also pairs well with a crisp green salad or sautéed greens to balance richness.
Creative Ways to Present
For a festive touch, serve the scalloped potatoes in individual ramekins or small cast iron skillets. Top with an extra pinch of paprika or a drizzle of hot sauce to bring out the Cajun spirit.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Cajun Scalloped Potatoes Recipe in an airtight container in the refrigerator for up to 3 days. The flavor often deepens after resting overnight.
Freezing
This recipe freezes well if placed in a freezer-safe container. Freeze before baking for best texture, and it will keep for up to 2 months.
Reheating
Reheat leftovers in the oven at 325°F covered with foil until warmed through to preserve moisture. Microwave reheating is possible but might make the texture a little softer.
FAQs
Can I use regular salted seasoning instead of Tony Chachere’s?
You can, but Tony Chachere’s seasoning has a unique blend of spices that give this Cajun Scalloped Potatoes Recipe its signature bold flavor. If substituting, add a mix of paprika, cayenne, garlic powder, and salt to approximate the taste.
Is it necessary to peel the potatoes?
Peeling creates a smoother, creamier texture in scalloped potatoes, but leaving the skins on is fine if you prefer extra nutrients and texture. Just be sure to wash potatoes thoroughly.
Can this recipe be made dairy-free?
To make it dairy-free, substitute heavy cream with full-fat coconut milk and use vegan-friendly cheeses. The flavor will be different but still delicious with the Cajun spices.
How thin should the potato slices be?
About 1/8 inch thick is ideal. Slices this thin cook evenly, meld well with the sauce, and create that tender scalloped texture everyone loves.
Can I add protein to this dish?
Though traditionally a side dish, adding cooked and crumbled Andouille sausage or shredded chicken between layers can turn this into a satisfying main course.
Final Thoughts
This Cajun Scalloped Potatoes Recipe is such a joyful blend of creamy, cheesy, and spicy flavors that it’s bound to become a staple in your recipe box. Whether for special occasions or a comforting family dinner, it’s a dish that brings warmth and a little southern sass to every table. Go ahead and try it—you’ll be so glad you did!
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Cajun Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Cajun
Description
Cajun Scalloped Potatoes are a rich and creamy side dish featuring layers of thinly sliced Yukon Gold or Russet potatoes baked in a seasoned cream sauce with plenty of cheddar and Parmesan cheese. Infused with the bold flavors of Tony Chachere’s Original Creole Seasoning and garlic, this comforting casserole is baked to golden perfection, making it a perfect accompaniment for hearty meals.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and sliced thinly (1/8″ or 3 mm)
Cream Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1.5 cups heavy/whipping cream
- 1 tablespoon Tony Chachere’s Original Creole Seasoning
Cheese
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking.
- Prepare potatoes and cheese: While the oven heats, peel the potatoes and use a mandoline slicer to cut them into thin 1/8″ (3 mm) slices for uniform cooking. Grate the cheddar and Parmesan cheeses freshly for best flavor.
- Make the cream sauce: Melt the butter in a small saucepan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and stir in Tony Chachere’s Original Creole Seasoning. Warm the mixture until it just starts to boil, stirring occasionally to blend the seasoning evenly, then remove from heat.
- Assemble the dish: In an 8×8-inch baking dish, arrange half of the sliced potatoes in an overlapped layer. Pour half of the seasoned cream sauce over the potatoes, then sprinkle half of each cheese evenly on top. Repeat with the remaining potatoes, cream sauce, and cheeses, finishing with a cheese layer on top.
- Bake the casserole: Bake the scalloped potatoes uncovered for 70-75 minutes. Since ovens vary, start checking at 60 minutes to prevent overcooking. The casserole is done when a toothpick inserts easily into the potatoes without resistance and the top is golden and bubbly.
- Rest before serving: Allow the scalloped potatoes to rest for 5 minutes after baking. This helps the sauce thicken slightly and makes serving easier.
Notes
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- Tony Chachere’s Original Creole Seasoning can be replaced with your favorite Cajun or Creole seasoning blend if desired.
- If you prefer a lighter dish, substitute half-and-half for heavy cream, but the texture will be less rich.
- Letting the dish rest after baking improves slicing and serving consistency.
- Check potatoes with a toothpick to avoid under- or over-baking.
