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Cajun Scalloped Potatoes - Cajun Spice Blend

Cajun Scalloped Potatoes


  • 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced

  • 1/4 cup Unsalted Butter

  • 1/4 cup All-Purpose Flour

  • 2 cups Whole Milk or Heavy Cream, warmed

  • 1 teaspoon of No. 1 Cajun Spice Blend

  • Freshly chopped Parsley or Chives, for garnish


  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly, cooking for 1-2 minutes to remove the raw flour taste.

  • Gradually add the warmed milk or heavy cream to the saucepan, whisking continuously to avoid lumps. Cook, stirring frequently, until the sauce thickens.

  • Season the sauce with 1 teaspoon of No. 1 Cajun Spice Blend

  • Arrange a layer of thinly sliced potatoes in the bottom of the greased baking dish, overlapping them slightly. Pour a portion of the sauce over the potatoes,

  • Repeat the layering process with the remaining potatoes and sauce, finishing with sauce.

  • Bake the scalloped potatoes in the preheated oven for 60-75 minutes, or until the potatoes are tender, and the top is golden and bubbly.

  • Allow the dish to rest for a few minutes before serving. Garnish with chopped parsley or chives.

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