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
Scale
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.
