Cheesy Scalloped Potatoes
Makes 8 to 10 servings
  • 4 pounds Yukon gold potatoes, thinly sliced
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 cup shredded Parmesan cheese, divided
  • 1 cup shredded Cheddar cheese, divided
  • ½ cup heavy whipping cream
  • Garnish: chopped fresh chives
  1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
  2. Arrange one-third of potato slices in bottom of prepared pan. Sprinkle potatoes with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup each Parmesan and Cheddar. Repeat layers twice. Drizzle cream onto potatoes. Top with remaining salt, pepper, and cheeses.
  3. Bake until potatoes are tender and top is golden brown, about 1 hour. Let stand for 5 minutes before serving. Garnish with chives, if desired.
Recipe by Paula Deen Magazine at