Paula Deans Scalloped Potatoes Recipe 385

CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes image

Makes 8 to 10 servings

Number Of Ingredients 7

Ingredients

4 pounds Yukon gold potatoes, thinly sliced
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 cup shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese, divided
½ cup heavy whipping cream
Garnish: chopped fresh chives

Steps:

Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
Arrange one-third of potato slices in bottom of prepared pan. Sprinkle potatoes with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup each Parmesan and Cheddar. Repeat layers twice. Drizzle cream onto potatoes. Top with remaining salt, pepper, and cheeses.
Bake until potatoes are tender and top is golden brown, about 1 hour. Let stand for 5 minutes before serving. Garnish with chives, if desired.

CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes image

Makes 10 to 12 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 cup chopped onion
1/4 cup all-purpose flour
3 1/2 cups milk
1 (8-ounce) package fontina cheese, shredded
1 (5.2-ounce) package Boursin cheese
1 1/2 teaspoons salt
3 1/2 pounds Yukon gold potatoes, cut into 1/8-inch-thick slices

Steps:

Preheat oven to 300°. Spray a 3 1/2-quart baking dish with nonstick cooking spray. In a large skillet, melt butter over medium heat. Add onion, and cook, stirring occasionally, for 5 to 6 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and cook, whisking frequently, for 8 to 10 minutes or until thickened and bubbly. Stir in cheeses and salt until melted and smooth. Arrange one-third of potatoes in bottom of prepared pan; top with one-third of cheese sauce. Repeat layers twice, and cover with aluminum foil. Bake for 2 1/2 hours. Uncover and bake 30 minutes more. Let stand for 10 minutes before serving.

PAULA DEAN'S SCALLOPED POTATOES RECIPE - (3.8/5)

Paula Dean's Scalloped Potatoes Recipe - (3.8/5) image

Provided by Tufgrlz

Number Of Ingredients 6

Ingredients

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

Steps:

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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