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These Cajun scalloped potatoes use a handful of simple ingredients for a spicy and flavorful twist on the creamy, cheesy layered potato side dish that everyone loves!
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/potato gratin are perfect for the upcoming holidays or when you’re feeling like something extra comforting. There’s something special about scalloped potatoes, but they’re actually very simple to make. Using a mandoline slicer is the best way to slice the potatoes quickly and evenly so they cook at the same rate (I linked the mandoline I use in the recipe notes below).
These scalloped potatoes are a perfect complement to anything from a roast (like for a Sunday supper or celebration dinner) to a steak, chicken dinner, or even fish. Basically what I’m trying to say is that these cheesy potatoes will make any dinner better.
Scalloped potatoes are good, but Tony’s Original Creole Seasoning kicks the flavor up, and you’ll never want to make them without it again. I always have some sitting on my counter, and I have yet to find a recipe that this seasoning doesn’t improve. Tony Chachere’s is family-owned and based in Louisiana, so you know their products have that authentic Cajun flavor.
How to assemble Cajun scalloped potatoes:
After peeling and slicing the potatoes, half of them are layered on the bottom of an 8×8 baking dish (don’t worry, you don’t have to do this perfectly). Half the cream mixture is then poured over top, and the parmesan and cheddar cheese are sprinkled over top. The layers are then repeated. Full ingredients & instructions are in the recipe card below.
Recipe notes & tips:
- I place the baking dish on a baking sheet in the oven just in case it spills over a bit (for less clean-up). Ensure there’s about 1″ of clearance between the top of the potatoes and the edge of the baking dish.
- You can swap the cheddar for gruyère if you prefer.
- I would double everything for a 9×13 casserole dish (you may be able to get 3 layers depending how you arrange it). Baking time may increase (I would still test after 60-70 minutes).
- I use my trusty & affordable OXO mandoline slicer for this recipe. I also like using a protective glove for extra safety.
- I don’t recommend subbing the cream for anything with a lower fat content because it’s likely to curdle, and the potatoes won’t be as creamy.
- For any leftovers, I suggest reheating them in the oven or on the stove at a low heat vs. in the microwave. The cream is likely to separate if you warm the potatoes up at too high of a heat.
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 their many other tasty products) are available at grocery stores across the U.S. and on their website.
Questions about these Creole scalloped potatoes? Talk to me in the comments below!
Cajun Scalloped Potatoes
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
- Preheat your oven to 350F and move the rack to the middle position.
- Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
- Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream and Tony's seasoning. Let it warm through, stirring occasionally, until the seasoning has been fully mixed in. As it reaches a boil, take it off the heat.
- Arrange half of the potatoes on the bottom of an 8x8 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
- Bake uncovered for 70-75 minutes. Ovens vary, so I would check after 60 minutes if your oven runs hot. A toothpick should slide into the potatoes easily without much resistance.
- Let the potatoes sit for 5 minutes prior to serving.
Notes
- Serves 4-6 depending on serving size.
- There is no need to add extra salt in this recipe (Tony's Original Creole Seasoning contains salt).
- You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven.
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If you prefer comfort to come well-seasoned and wrapped in cheese, run to the kitchen to make these scalloped potatoes. My picky daughter claimed the leftovers for her school lunch today, and I did a happy dance on the inside.
Yay!! That’s awesome to hear!! 😀 Thank you, Kelly!
This came our way too salty to enjoy, and I didn’t even add salt. On the bottle of Tony Chacher’s, the label lists 340 mg per 1/4 teaspoon, and this recipe calls for a tablespoon, which comes out to 4080 mg in an 8×8 pan. I would cut that seasoning in half and supplement with cayenne or some other salt free seasoning. I was hoping this would work out, since the recipe is so simple. 🥲
I’m sad to hear that you didn’t enjoy them, Vanessa. I did not find them too salty, and you’re the first reader to have this issue that I know of. I suppose all our tastes and tolerance for salt can vary. It’s a lot of potatoes and cream, so seasoning them well is for sure important, but I’m sorry it was too salty for you. 🙁
Growing up, we would by the box of “western” scalloped potatoes. This recipe brought back memories. It’s now a favorite in my home.
Oh yay!! I’m thrilled to hear that! 😀
This looks awesome!! A must try. I will use a sharp medium Chef’s knife or santoku to slice the potatoes. A Mandoline makes me nervous; mine constantly sticks, as a musician I can’t afford to lose a finger tip. Believe me it could happen if careless.
I have a Cajun spice blend from Penseys. Can’t wait to try it!
Hi! Yup, that’s why I put the warning in the post to use a protective glove haha. You can never be too careful. Hope you enjoy this recipe!
I’ve made these a few times and they are definitely a huge hit! A have a few people in my life that call them crack potatoes 😂 it’s a few extra steps when you shred the cheese bit it’s so worth it when it’s all done.
Haha I love that!! 🙂 Thanks for letting me know, Bria!
Wow oh wow! These were the best scalloped potatoes my hubby and I ever had. Thank you for creating this special recipe. Will definitely make this again!!!
I am so happy to hear that!! 🙂 I loved it too… that extra kick does it for me. Thanks for taking the time to review this recipe!
Hi
I keep debating on a mandoline but they’re usually over $100 and takes up space. Plus I like using my knives in most cases. But the oxo for $25 may be what I need. It really does the job?
Anything to stop me from adding onion, green pepper and taso ham/andouille? Would you pre-saute anything. Thanks, I enjoy your posts.
Hi! The OXO one is nice and compact… I love how it doesn’t take up much cupboard space. I really like it. It’s one of those items that I don’t use often, but when I need it, I really need it haha. I’ve never had an issue with it, and I’ve owned that particular one for I think 5 or 6 years now. I think those additions would be delicious, and yes, I would sauté them first. Let me know if you try the recipe!