How Do You Make Paula Deen’s Scalloped Potatoes?

Introduction to Paula Deen’s Scalloped Potatoes

Let’s be honest: when it comes to comfort food, few things hit the spot like a creamy, cheesy, and perfectly baked dish of scalloped potatoes. And if there’s one person who knows how to make Paula Deen’s scalloped potatoes unforgettable, it’s Paula Deen herself. Her recipes are legendary for their rich flavors, indulgent ingredients, and that Southern charm we all love. Today, we’re diving into how to make Paula Deen’s scalloped potatoes—a recipe that’s creamy, flavorful, and has just the right amount of cheesiness to make it irresistible. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will walk you through every step to create a dish that’ll have everyone asking for seconds.

But why Paula Deen’s recipe? Well, it’s not just about the potatoes—it’s about the love and care that goes into making them. Her version of scalloped potatoes is surprisingly simple to make, even if you’re not a pro in the kitchen. Plus, it’s packed with tips and tricks to ensure your dish turns out perfectly every time.

Why Paula Deen’s Recipe Stands Out

Paula Deen’s scalloped potatoes are more than just a side dish—they’re a showstopper. What sets her recipe apart is the combination of fresh ingredients, a creamy sauce, and a baking technique that ensures every bite is packed with flavor. Unlike some recipes that rely on pre-packaged sauces or shortcuts, Paula’s version is all about from-scratch cooking. It’s the kind of dish that feels like a warm hug on a cold day.

“Good food is all about bringing people together. And when you make something as comforting as scalloped potatoes, you’re not just serving a meal—you’re creating memories.” – Paula Deen

Ingredients You’ll Need

Before we get into the nitty-gritty of cooking, let’s talk about the ingredients. Here’s what you’ll need to make Paula Deen’s scalloped potatoes:

• Potatoes: 4-5 medium-sized russet potatoes (they hold their shape well and absorb flavors beautifully).
• Butter: 4 tablespoons (because everything’s better with butter, right?).
• All-purpose flour: 3 tablespoons (to thicken the sauce).
• Milk: 2 cups (whole milk works best for that creamy texture).
• Heavy cream: 1 cup (for extra richness).
• Cheese: 1 ½ cups of shredded cheddar (or more if you’re a cheese lover).
• Salt and pepper: To taste.
• Garlic powder: 1 teaspoon (for a hint of savory goodness).
• Onion powder: 1 teaspoon (adds depth to the flavor).
• Optional toppings: Breadcrumbs or extra cheese for a crispy finish.

Fresh vs. Pre-Packaged Ingredients: Does It Matter?

You might be wondering, “Can I use pre-shredded cheese or pre-sliced potatoes to save time?” The short answer is yes, but here’s the thing: fresh ingredients make a world of difference. Freshly shredded cheese melts better and doesn’t have the anti-caking agents found in pre-shredded versions. Similarly, slicing your own potatoes ensures they’re evenly cut, which means they’ll cook more evenly. Trust me, the extra effort is worth it.

Step-by-Step Instructions for Paula Deen’s Scalloped Potatoes

Now, let’s get to the fun part—making the dish! Follow these steps, and you’ll have a pan of scalloped potatoes that’s golden, bubbly, and absolutely delicious.

Preparing the Potatoes

1. Wash and peel the potatoes: Start by giving your potatoes a good scrub under running water. Peel them if you prefer a smoother texture, or leave the skins on for a rustic touch.
2. Slice the potatoes: Use a sharp knife or a mandoline slicer to cut the potatoes into thin, even slices (about 1/8-inch thick). This ensures they cook evenly and absorb the sauce beautifully.
3. Soak the slices: Place the potato slices in a bowl of cold water for about 15 minutes. This helps remove excess starch, which can make the dish gummy. After soaking, drain and pat them dry with a clean kitchen towel.

Making the Creamy Sauce

The sauce is the heart of this dish, and Paula Deen’s recipe nails it. Here’s how to make it:

1. Melt the butter: In a medium saucepan, melt 4 tablespoons of butter over medium heat.
2. Add the flour: Whisk in 3 tablespoons of flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until the mixture turns golden and smells nutty.
3. Gradually add the milk and cream: Slowly pour in 2 cups of milk and 1 cup of heavy cream, whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
4. Season the sauce: Add 1 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Stir in 1 cup of shredded cheddar cheese until it’s melted and the sauce is smooth.

Layering and Baking Tips

1. Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Layer the potatoes and sauce: Arrange a layer of potato slices in the dish, slightly overlapping them. Pour a portion of the sauce over the potatoes, spreading it evenly. Repeat the layers until all the potatoes and sauce are used, finishing with a layer of sauce on top.
3. Add the final touches: Sprinkle the remaining ½ cup of shredded cheese over the top. For an extra crunch, you can also add a layer of breadcrumbs.
4. Bake to perfection: Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Common Problems and Solutions

Even the best cooks run into issues sometimes. Here are some common problems and how to fix them:

Why Do My Scalloped Potatoes Taste Bland?

If your scalloped potatoes taste bland, it’s likely due to under-seasoning. Potatoes need a good amount of salt to bring out their flavor. Make sure to season each layer of potatoes and sauce generously. You can also add a pinch of nutmeg or paprika to the sauce for an extra flavor boost.

How to Prevent Soggy Scalloped Potatoes

Soggy potatoes are often the result of uneven slicing or not removing enough starch. To avoid this, make sure your potato slices are even and soak them in cold water before assembling the dish. Also, don’t skimp on the baking time—letting the dish bake uncovered for the final 15-20 minutes helps evaporate excess moisture.

Fixing Overcooked or Undercooked Potatoes

If your potatoes are still hard after baking, cover the dish with foil and return it to the oven for another 10-15 minutes. On the other hand, if they’re overcooked and mushy, it’s likely because the slices were too thin or the dish was baked for too long. Next time, aim for slightly thicker slices and keep an eye on the baking time.

How Do You Make Paula Deen’s Scalloped Potatoes?

What Is the One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes?

If you’ve ever watched Michael Symon cook, you know he’s a master of flavor. One of his go-to tricks for perfect scalloped potatoes is infusing the cream with garlic and herbs before adding it to the dish. This simple step takes the flavor to a whole new level. Here’s how you can incorporate his trick into Paula Deen’s recipe:

1. Infuse the cream: In a small saucepan, heat the heavy cream with 2-3 cloves of minced garlic and a sprig of fresh thyme (or rosemary) over low heat for about 10 minutes. Let it steep, then strain out the solids before adding the cream to the sauce.
2. Layer as usual: Use this infused cream in place of the plain heavy cream in Paula’s recipe. The result? A dish that’s rich, aromatic, and absolutely unforgettable.

“Cooking is all about layering flavors. When you infuse your cream with garlic and herbs, you’re building a foundation of taste that elevates the entire dish.” – Michael Symon

What Is the Difference Between Scalloped and Gratin Potatoes?

If you’ve ever wondered what sets scalloped potatoes apart from gratin potatoes, you’re not alone. While they’re similar, there are a few key differences:

• Scalloped Potatoes: Traditionally made with a creamy sauce (often milk or cream-based) and no cheese. The focus is on the tender potatoes and rich sauce.
• Gratin Potatoes: Typically includes cheese (like Gruyère or Parmesan) and sometimes breadcrumbs for a crispy topping. The cheese adds a layer of richness and texture.

So, which one should you choose? It depends on your mood! If you’re craving something creamy and comforting, go for scalloped potatoes. If you want a bit of crunch and extra cheesiness, gratin is the way to go.

How to Make Paula Deen’s Mashed Potatoes

While we’re on the topic of potatoes, let’s talk about another Paula Deen classic: her mashed potatoes. Here’s a quick rundown of how to make them:

1. Boil the potatoes: Peel and cube 4-5 russet potatoes. Boil them in salted water until tender (about 15-20 minutes).
2. Mash and season: Drain the potatoes and return them to the pot. Add ½ cup of butter, ½ cup of heavy cream, and salt and pepper to taste. Mash until smooth and creamy.
3. Add a twist: For extra flavor, mix in a handful of shredded cheddar cheese or a dollop of sour cream.

A Quick Comparison: Mashed vs. Scalloped Potatoes

• Mashed Potatoes: Creamy, smooth, and perfect for soaking up gravy. They’re quicker to make but lack the layered texture of scalloped potatoes.
• Scalloped Potatoes: Rich, cheesy, and baked to perfection. They take a bit more time but are worth the effort for special occasions.

Answer the Following FAQs

What Is the One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes?

As mentioned earlier, Michael Symon’s trick is infusing the cream with garlic and herbs. This adds depth and complexity to the dish, making it anything but ordinary. Try it the next time you make scalloped potatoes—you won’t regret it!

Why Do My Scalloped Potatoes Taste Bland?

Bland scalloped potatoes are usually a result of under-seasoning. Potatoes are like sponges—they need plenty of salt and seasoning to shine. Don’t be shy with the salt, pepper, and spices. You can also add a pinch of cayenne or smoked paprika for a little kick.

How to Make Paula Deen’s Mashed Potatoes?

Paula Deen’s mashed potatoes are all about simplicity and indulgence. Boil, mash, and mix with butter, cream, and your favorite seasonings. For an extra touch of her Southern flair, add a bit of cheese or sour cream.

What Is the Difference Between Scalloped and Gratin Potatoes?

Scalloped potatoes are creamy and sauce-based, while gratin potatoes are cheesy and often topped with breadcrumbs for a crispy finish. Both are delicious, but they serve slightly different purposes on your plate.

Conclusion

Final Thoughts on Perfecting Paula Deen’s Scalloped Potatoes

There you have it—a complete guide to making Paula Deen’s scalloped potatoes, complete with tips, tricks, and answers to your most pressing questions. Whether you’re cooking for a holiday dinner, a family gathering, or just because, this dish is sure to impress. Remember, cooking is all about experimenting and making the recipe your own. So don’t be afraid to add your own twist, whether it’s a sprinkle of your favorite cheese or a dash of your go-to spice.

“The best dishes are the ones made with love and a little bit of creativity. Don’t be afraid to make it your own.” – Paula Deen

Now, grab those potatoes, preheat your oven, and get ready to create something truly special. Happy cooking!