Paula Deen Scalloped Potatoes Recipe

This is a straightforward homemade version of scalloped potatoes — thin-sliced potatoes layered with a creamy onion-garlic sauce, baked until tender and browned on top. Works for holidays, Sunday dinners, or those nights where you want a side that’s almost the main event.

Why You’ll Love It

• Creamy sauce that actually coats every bite.
• Flexible — works with red, yellow, or russet potatoes.
• Can make it cheesy if you feel like it.
• Make-ahead friendly for stress-free holidays.
• Goes with literally anything — ham, chicken, steak.
• Leftovers reheat like a dream.

Ingredients

• 1/4 cup salted butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper, divided
• 3 pounds Yukon gold or red potatoes, sliced about 1/8-inch thick

How to Make It

1. Prep the oven and dish: 350°F. Grease a 9×13-inch baking dish, set aside.
2. Cook the onion and garlic: Melt butter in a saucepan over medium-low. Add onion and garlic, cook 3–4 mins until softened.
3. Build the sauce: Stir in flour, cook 2 mins. Mix milk and broth together. Add slowly, whisking smooth after each splash.
4. Season and thicken: Once all liquid is in, raise heat to medium, whisk to a gentle boil. Add 1/2 tsp salt + 1/8 tsp pepper. Boil 1 min.
5. Layer the potatoes: Put 1/3 of potatoes in the dish, season with 1/4 tsp salt + 1/8 tsp pepper. Pour 1/3 sauce over. Repeat layers, ending with sauce.
6. Bake covered: Foil on tight, 45 mins.
7. Uncover and finish: Remove foil, bake another 35–45 mins until golden and tender. Broil 3–4 mins for extra color.
8. Rest before serving: Let sit 20 mins so the sauce sets up.

Common Mistakes and How to Dodge Them

• Runny sauce: Didn’t let the potatoes rest — it thickens as it cools.
• Undercooked potatoes: Slices too thick or oven too cool.
• Sauce splitting: If adding cheese, don’t boil it. Stir in off-heat.
• Watery dish: Russets not drained/patted dry enough before layering.

Storage and Reheating

• Fridge: Up to 4 days, covered.
• Freezer: Best to freeze after first bake but before final reheat.
• Microwave: Quick portions work fine.
• Oven: 350°F covered, about 25 mins to reheat a full dish.

Frequently Asked Questions

Can I add cheese?
Yep — up to 2 cups sharp cheddar or gruyere. Stir in after boiling sauce.

Can I make it ahead?
Yes — bake covered first, cool, then refrigerate. Reheat uncovered.

Do I need to peel the potatoes?
Not if you’re using red or yellow — peel russets if you use them.

Nutrition Facts (Per Serving):

Calories: 286 | Carbs: 39g | Protein: 9g | Fat: 11g | Sodium: 484mg | Sugar: 5g

Try More Recipes:

• Paula Deen Creamed Potatoes Recipe
• Paula Deen Mashed Potatoes Recipe
• Paula Deen Chicken Fried Pork Chops Recipe