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Paula Dean's Scalloped Potatoes


Thin slices of seasoned potatoes layered with cheese and baked goes good with almost any main course.

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Rate this recipe 3.7/5 (69 Votes)


  • 1 (5 pound) bag Yukon gold potatoes
  • 2 shallots, minced
  • 2 teaspoons salt
  • 1 (8 ounce) package shredded six cheese Italian blend
  • 2 cups heavy whipping cream
  • 3/4 cup water


Servings 10


Step 1

Preheat oven to 350º. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.

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