These Cajun scalloped potatoes combine a few simple ingredients to create a spicy, savory twist on the classic creamy, cheesy layered potato side dish everyone enjoys.
This post is sponsored by Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
These scalloped potatoes, also known as potato gratin, are ideal for holidays or any time you want a comforting side dish. Despite their decadent appearance, they are straightforward to prepare. A mandoline slicer is the fastest way to get even, thin potato slices so the layers cook uniformly.
These cheesy, rich potatoes pair beautifully with roasts for a special dinner, or alongside steak, chicken, or fish. In short, they elevate nearly any meal.
Tony Chachere’s Original Creole Seasoning adds a bright, authentic Cajun kick that transforms the dish. It’s a versatile seasoning I keep on hand, and it consistently enhances recipes with a touch of Louisiana flavor.
How to assemble Cajun scalloped potatoes:
After peeling and thinly slicing the potatoes, arrange half of them in the bottom of an 8×8 baking dish. Pour half of the warm cream mixture over the potatoes and sprinkle half of the parmesan and cheddar. Repeat the layers and finish with cheese on top. Exact measurements and full instructions are provided in the recipe card below.
Recipe notes & tips:
- Place the baking dish on a rimmed baking sheet to catch any spills and minimize cleanup. Leave about 1″ of space between the top of the potatoes and the rim of the dish.
- Swap cheddar for gruyère if you prefer a nuttier, creamier flavor.
- To make this in a 9×13 dish, double the recipe. You may be able to stack three layers; baking time could increase, so start checking around 60–70 minutes.
- A mandoline slicer speeds up prep and ensures uniform slices. Use a protective glove for safety when slicing.
- Use full-fat heavy or whipping cream. Lower-fat substitutes can curdle and yield a less creamy result.
- Reheat leftovers slowly in the oven or on the stovetop over low heat to prevent the cream from separating. Avoid high heat in the microwave when possible.
More Cajun-inspired recipes to try:
- Dirty Rice Dressing
- Creole Sausage Balls with Remoulade Dipping Sauce
- Cajun Pasta Salad
- Cajun Chicken and Gnocchi Bake
- Cajun Chicken and Shrimp Alfredo
Tony’s seasonings and other products are widely available in grocery stores across the U.S. and from the brand’s online shop.
If you have questions about these Creole scalloped potatoes, feel free to leave a comment below.
Cajun Scalloped Potatoes
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Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled & sliced thinly
- 1 tablespoon butter
- 3 cloves garlic minced
- 1.5 cups heavy/whipping cream
- 1 tablespoon Tony Chachere’s Original Creole Seasoning
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Instructions
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Preheat your oven to 350°F and position the rack in the middle.
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Grate the cheeses. Peel the potatoes and slice them 1/8″ (about 3 mm) thick using a mandoline or a sharp knife for uniform slices.
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Melt the butter in a small saucepan over medium-high heat. Add the garlic and cook about 30 seconds until fragrant. Pour in the cream and stir in Tony Chachere’s seasoning. Warm the mixture, stirring occasionally, until the seasoning dissolves and the cream reaches a gentle boil, then remove from heat.
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Layer half of the potato slices in the bottom of an 8×8 baking dish, overlapping as needed. Pour half the cream mixture over the potatoes, then sprinkle half of each cheese. Repeat with the remaining potatoes, cream, and cheeses, finishing with cheese on top.
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Bake uncovered for 70–75 minutes. Ovens vary, so check after 60 minutes if yours runs hot. The potatoes are done when a toothpick slides in easily and the top is golden and bubbly.
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Allow the casserole to rest for about 5 minutes before serving to let the cream settle.
Notes
- Serves 4–6 depending on portion size.
- Do not add additional salt—the Creole seasoning already contains salt.
- Placing the baking dish on a rimmed baking sheet helps prevent oven messes from bubbling spillage.
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