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Creamy Cajun Scalloped Potatoes

Creamy Cajun scalloped potatoes with thinly sliced Yukon Gold layered in a Cajun cream sauce and topped with two melty cheeses. Baked until golden and bubbly, then rested so the casserole holds together.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 2.5 lb Yukon Gold potatoes
  • 1 onion
  • 3 garlic
  • 2 tbsp butter
Cajun cream sauce
  • 2 tbsp all-purpose flour
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Cheese and garnish
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.
Make the Cajun cream sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Sauté the onion for 3 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the all-purpose flour and cook for 1 minute.
  5. Gradually whisk in the heavy cream and whole milk.
  6. Add the Cajun seasoning, smoked paprika, salt, and black pepper.
  7. Simmer the mixture until slightly thickened.
Layer and bake
  1. Layer one-third of the potatoes in the baking dish.
  2. Pour over one-third of the sauce and sprinkle with shredded sharp cheddar cheese.
  3. Repeat layers two more times using the remaining potatoes, sauce, and cheeses.
  4. Cover the dish with foil and bake at 375°F (190°C) for 50 minutes.
  5. Remove the foil and bake for 20–25 minutes at 375°F (190°C) until golden and bubbly.
  6. Rest the scalloped potatoes for 10 minutes before serving.
Finish
  1. Garnish with chopped parsley.

Notes

For the smoothest sauce, whisk the flour into the fat until it turns slightly fragrant before adding the cream and milk. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat covered at 325°F (160°C) until hot. Freezing is not recommended because the cream sauce may break when thawed. For a lighter option, swap half the heavy cream with additional whole milk (the sauce will be slightly thinner).