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    Paula Dean's Scalloped Potatoes

    Paula Dean's Scalloped Potatoes

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

    • Prep Time


    • Cook Time


    • Servings



    • Unlock Grocery List!
    • 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

    • ¾

      cup water


    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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