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Cajun Scalloped Potatoes

Cajun scalloped potatoes made with thinly sliced russet potatoes layered in a Cajun-spiced cream sauce, then baked until golden and bubbly. Expect a rich, cheesy, Southern-style bake with a thickened creamy middle and browned top.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb russet potatoes peeled and thinly sliced
Sauce
  • 2 tbsp butter
  • 1 onion small, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1.5 tbsp Cajun seasoning
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Cheese & garnish
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.
  3. Melt butter in a saucepan over medium heat.
Make the Cajun cream sauce
  1. Add onion and cook for 3 minutes, stirring until softened.
  2. Stir in garlic and cook for 30 seconds, just until fragrant.
  3. Whisk in all-purpose flour and cook for 1 minute to remove the raw flour taste.
  4. Slowly whisk in heavy cream and whole milk until smooth and no lumps remain.
  5. Add Cajun seasoning, paprika, salt, and black pepper.
  6. Simmer for 3–4 minutes until slightly thickened, with a pourable consistency.
Layer and bake
  1. Arrange one-third of the potato slices in the baking dish.
  2. Pour over one-third of the sauce.
  3. Sprinkle with one-third of the shredded sharp cheddar cheese and one-third of the shredded mozzarella cheese.
  4. Repeat the layers two more times, finishing with cheeses on top.
  5. Cover with foil and bake for 50 minutes.
  6. Remove the foil and bake another 20–25 minutes until golden brown and bubbly.
  7. Let rest for 10 minutes so the sauce sets and slices hold together.
Serve
  1. Garnish with chopped parsley and serve.

Notes

For the best bake, slice the potatoes thin and evenly so every layer cooks through at the same rate. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended because the dairy-based sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream (still use whole milk) to reduce richness while keeping the creamy texture.