Side Dishes
Paula Deen’s scalloped potatoes au gratin transforms a classic comfort dish into a showstopper with its crispy cornmeal crown and layers of melted cheese that pull apart like silk. This recipe captures her signature technique—rich, cheesy, and golden—while keeping the process straightforward enough for weeknight dinners. The secret lies in browning the potatoes first and topping them with a cornmeal crust that crackles with every bite.
What sets this version apart is Paula Deen’s blend of sharp cheddar and Gruyère, layered between tender potato slices for maximum flavor in every forkful. The dish bakes until the edges are deep golden and crispy, while the center remains creamy and pull-apart tender.
It’s the kind of side that elevates any meal—whether paired with roasted chicken or served as a hearty standalone dish.
With just 30 minutes of prep and 45 minutes in the oven, you’ll have a restaurant-worthy dish that’s foolproof and packed with Southern charm. The aroma alone—warm, cheesy, and slightly nutty from the cornmeal—will have everyone at the table asking for seconds.
This is comfort food at its finest, with that perfect balance of texture and richness.
Serve immediately for the crispiest top layer, or reheat gently in the oven to restore that golden crust. Pair with a crisp green salad or honey-glazed ham for a complete meal. Let’s get cooking!
Ingredients for paula deen scalloped potatoes au gratin
Paula Deen’s signature blend of cheeses and crispy cornmeal crown—just 13 ingredients for maximum Southern comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Thinly sliced, uniform thickness |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Cornmeal 🌾 | ½ cup | Fine grind, stone-ground preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat, cold |
| Whole Milk 🥛 | ½ cup | Room temperature |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Thyme Leaves 🌿 | ¼ cup | Finely chopped |
| All-Purpose Flour 🌾 | 2 tbsp | For roux base |
| Nutmeg 🌶️ | ¼ tsp | Freshly grated |
The potatoes are non-negotiable here—Yukon Golds deliver that creamy texture while holding their shape. Most grocery stores carry them, but Whole Foods or local farmers' markets often have the freshest selection. For the cheeses, Gruyère from France is ideal (look for Comté or Beaufort as budget-friendly alternatives), while sharp white cheddar from Tillamook adds that signature tang. The cornmeal should be stone-ground—Bob’s Red Mill is a reliable brand. Pre-shredded cheese? Skip it—it gets clumpy and lacks the melt you need for that pull-apart texture. Grate your own from a block for optimal results.
No sharp cheddar? Pepper Jack or smoked Gouda work in a pinch, though the flavor profile shifts. Running low on Gruyère? Parmesan or Emmental can mimic some of that nutty depth. The cornmeal crown is where the magic happens—substitute fine breadcrumbs if needed, but add an extra tablespoon of butter to compensate for the lack of natural crispiness. Fresh thyme is ideal, but dried thyme at one-third the amount works if you’re in a hurry. For the roux, butter must be cold to prevent the flour from cooking immediately—this is key for that velvety sauce. If you’re feeling adventurous, swap the nutmeg for a pinch of mace for a more complex aroma.
This dish reheats beautifully—cover with foil and warm at 350°F for 15 minutes to restore that golden crust. Store leftovers in an airtight container for up to 4 days, though the texture softens after day two. For make-ahead prep, assemble the casserole, refrigerate overnight, then bake straight from the fridge (add 10 minutes to the baking time). The cornmeal crown freezes well for up to 3 months, though it loses some crispness. To serve, dust with extra cornmeal and a sprinkle of freshly cracked black pepper—trust me, it’s worth the extra minute.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this dish when I’m too tired to scrub pots—just slice, layer, and bake. The cornmeal crust handles everything, so no fancy dishes needed.
- Cheese Love Bomb: That Gruyère and sharp cheddar combo? It’s like a hug in every bite—creamy, nutty, and just salty enough to make you reach for seconds.
- Weeknight Hero: Between us, this feeds a crowd but costs less than takeout. I’ve served it to book clubs, game nights, and even my picky in-laws—no complaints.
- Leftovers That Don’t Suck: Honestly, it reheats like a dream—crispy edges stay crispy, and the creamy center? Still melts in your mouth. I’ve had it for lunch three days in a row.
Step-by-step instructions for Paula Deen's scalloped potatoes au gratin
Master this technique for golden, crispy top layers and creamy, cheesy interiors every time.
Prepare the Potato Layers for Perfect Texture
Peel the 2.5 lb Yukon Gold Potatoes and slice them into ⅛-inch thick rounds using a mandoline or sharp knife. Uniform thickness ensures even cooking. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step prevents a gummy texture and promotes that signature crispy crust.
Arrange the potato slices in a single layer on a baking sheet, ensuring they don't overlap. Sprinkle lightly with ½ teaspoon of the 1.5 teaspoons Diamond Crystal Kosher Salt and ¼ teaspoon of the 0.5 teaspoon Ground Black Pepper. This pre-seasoning enhances flavor throughout the dish. Let them sit uncovered for 15 minutes while you prepare the cheese mixture—this helps develop a crispy exterior.
Create the Cheese Sauce with Perfect Consistency
In a medium saucepan, melt 4 tablespoons Unsalted Butter over medium heat until foaming. Add the 2 tablespoons All-Purpose Flour and whisk vigorously for 1-2 minutes until a smooth, pale roux forms. This forms the foundation of our creamy sauce—don't let it brown or it will develop a bitter taste.
Gradually whisk in the 1 cup Heavy Cream and 0.5 cup Whole Milk, allowing each addition to fully incorporate before adding more. Bring the mixture to a gentle simmer, then reduce heat to low and stir in the 1.5 cups shredded Sharp White Cheddar Cheese and 1 cup shredded Gruyère Cheese until completely melted and smooth. Remove from heat and stir in the 0.25 cup finely chopped Fresh Thyme Leaves, 0.25 teaspoon freshly grated Nutmeg, and remaining 1 teaspoon Diamond Crystal Kosher Salt and ¼ teaspoon Ground Black Pepper. The sauce should be thick enough to coat the back of a spoon but still flow freely.
Assemble the Layers for Maximum Crispiness
Preheat your oven to 375°F and butter a 9x13-inch baking dish generously with the remaining 1 tablespoon Unsalted Butter (reserved from the original 4 tablespoons). Spread half of the potato slices in the bottom of the dish, slightly overlapping if needed. Pour half of the cheese sauce evenly over the potatoes, then sprinkle half of the 0.5 cup Cornmeal over the sauce.
Repeat with the remaining potato slices, cheese sauce, and cornmeal. The cornmeal creates that signature crispy crown—press it gently into the top layer to ensure even distribution. The final layer should be completely covered with cornmeal. This technique, inspired by Paula Deen's approach, guarantees a textural contrast between the crispy top and creamy interior.
Bake to Golden Perfection with Strategic Timing
Place the baking dish on the middle rack of your oven and bake for 45 minutes. After this initial baking time, the top should be golden brown and the potatoes tender when pierced with a knife. Here's the critical step: increase the oven temperature to 425°F and broil for 3-5 minutes until the cornmeal crust turns deep golden brown and begins to bubble.
Watch closely during broiling—this is where the magic happens. The high heat creates that crispy, almost caramelized crust while keeping the interior creamy. Remove from the oven and let rest for 10 minutes before serving. This resting period allows the layers to set and makes slicing cleaner. The final result should be pull-apart layers with a crispy crown and rich, cheesy interior that melts in your mouth.
Pro Tips For Making Paula Deen Scalloped Potatoes Au Gratin
- Slice Thinly, Evenly: Grab a mandoline if you’re impatient like me—Paula Deen’s version relies on those perfect, even layers. I used to eyeball it, and the top layers always dried out while the bottom stayed doughy. Aim for ¼-inch slices, no thicker, and don’t stack them crookedly. It’s tedious, but trust me, the texture pays off.
- Toast the Cornmeal: Skip the raw cornmeal—it’ll turn your au gratin into a gluey mess. Lightly toast it in a dry pan for 2-3 minutes until it smells nutty. Sprinkle it over the potatoes before adding the cream, and it’ll create that crispy, buttery crust without clumping. (Yes, even if you’re in a hurry.)
- Shred Cheese Coarsely: Fine cheese shreds melt into a sad, pasty blanket. Use a box grater or pulse in a food processor for irregular chunks—big enough to see, small enough to melt evenly. Gruyère and cheddar play different roles here: the Gruyère adds depth, while the cheddar delivers that sharp, gooey pull. Don’t skip the mix.
- Bake Low and Slow: Your oven’s top rack is not your friend. Preheat to 375°F, then bake on the middle rack for 45-50 minutes, covered with foil. The last 10 minutes uncovered will let the top brown—just watch it like a hawk. I learned this after one batch turned out like a science experiment (i.e., rubbery). Patience here makes all the difference.
Wine and beer pairings for this dish
Rich Creamy Whites
Paula Deen’s scalloped potatoes au gratin pairs beautifully with crisp, high-acid white wines that cut through the richness. I always reach for a Chardonnay from California’s Sonoma Coast—look for one with oaky, buttery notes like Kendall-Jackson Vintner’s Reserve or La Crema.
The wine’s acidity balances the dish’s creaminess, while its vanilla undertones complement the nutmeg and Gruyère. For a lighter option, try a Sauvignon Blanc from New Zealand like Cloudy Bay, which adds a citrusy contrast that brightens every bite. 🍷
Crisp, Zesty Reds
If you prefer red wine, opt for light-bodied, fruit-forward options that won’t overpower the dish. A Pinot Noir from Oregon’s Willamette Valley—like Domaine Serene—works beautifully with its red fruit and earthy notes. The wine’s delicate tannins pair perfectly with the creamy cheese and crispy cornmeal crown.
For a bolder choice, a Chianti Classico from Tuscany adds a bright acidity and herbal touch that enhances the thyme in the potatoes. Avoid heavy Cabernets—they’ll clash with the dish’s delicate flavors.
Craft Beer Pairings
For beer lovers, a Belgian Witbier like Hoegaarden or Blue Moon is a fantastic match. The citrusy, coriander notes and effervescence cleanse your palate between bites of rich, cheesy potatoes.
If you prefer darker beers, a Belgian Dubbel like Westmalle Dubbel offers a malty sweetness that complements the caramelized cornmeal crust. For a lighter option, a German Helles Lager—such as Weihenstephaner Original—provides a crisp, clean finish that highlights the dish’s creamy texture without overwhelming it. 🍺
Unexpected Non-Alcoholic Options
Don’t drink alcohol? No problem! A sparkling apple cider like Martinelli’s Sparkling adds a festive touch with its bright acidity and apple notes. For something more savory, try a ginger beer—the spicy kick balances the richness of the cheese.
Even a cucumber-mint infused water with a squeeze of lime can refresh your palate between bites. The key is to choose something with acidity or effervescence to contrast the dish’s creaminess.
Regional Wine Adaptations
If you’re serving this dish at a regional gathering, adapt your wine choice to local preferences. In the South, where Paula Deen’s roots lie, a sweet Moscato d’Asti from Italy is a crowd-pleaser—its light sweetness and bubbles make it a perfect match for the dish’s richness.
In New England, a dry Riesling from Germany—like Dr. Loosen Blue Slate—adds a mineral crispness that pairs beautifully with the potatoes. For a West Coast twist, a Albariño from Spain offers peachy notes that complement the Gruyère’s nutty depth.
Nutrition facts
Frequently asked questions
Can I use russet potatoes instead of Yukon Golds?
Russet potatoes will work, but Yukon Golds are ideal for their creamy texture. If using russets, slice them slightly thinner (⅛-inch) and soak them for 15 minutes to remove excess starch. The texture will be fluffier rather than buttery, but still delicious. For Paula Deen’s signature mouthfeel, stick with Yukon Golds when possible.
Why does my cornmeal topping get soggy?
The most common cause is insufficient baking time or covering the dish too early. Always broil uncovered for the final 3-5 minutes at 425°F to crisp the top. For extra insurance, sprinkle the cornmeal with 1 tablespoon extra butter before baking. Avoid peeking at the dish while baking—moisture from your breath can soften the crust.
How can I make this dish ahead of time?
Assemble the casserole completely, cover tightly with foil, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10-15 minutes to the total time. For freezing, bake as directed, let cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat covered at 350°F for 20-25 minutes to restore crispiness.
What's the best way to reheat leftovers?
For best results, cover with foil and reheat at 350°F for 15-20 minutes until warmed through. To revive the crispy top, broil uncovered for 2-3 minutes at the end. Microwaving works in a pinch, but the texture suffers—cover with a damp paper towel and heat in 30-second intervals until hot. Leftovers keep well for 4 days in an airtight container.
Can I make this dish vegetarian?
This recipe is already vegetarian-friendly. For extra richness, consider adding ½ cup sautéed mushrooms or ¼ cup caramelized onions to the cheese sauce. The dish maintains its creamy, cheesy character perfectly without any meat components. The cornmeal crust and Gruyère provide plenty of umami flavor.