What are some common mistakes to avoid when making scalloped potatoes?

Some of the most frequent mistakes include slicing the potatoes unevenly, skipping the step of warming the cream before pouring it on, not baking long enough, and cutting into the dish too soon before it has time to set. (See Part 7 above for more details!)

What kind of cheese do you use for scalloped potatoes?

This recipe calls for a mix of cheddar and parmesan , which balances sharpness, creaminess, and that nutty golden crust. You can also experiment with Gruyère, fontina, or even a bit of blue cheese if you like bolder flavors.

What is the difference between scalloped potatoes and au gratin potatoes?

The two are very similar, but the key difference is cheese. Classic scalloped potatoes typically use cream or milk and butter without cheese, while au gratin potatoes always include cheese between the layers and on top. This recipe is a cheesy scalloped potato , which leans closer to au gratin thanks to the generous cheese.

How do you make Paula Deen's scalloped potatoes?

Paula Deen’s version often includes layers of thin-sliced potatoes, cream, and plenty of cheese — similar to this recipe — but may also feature onions and her signature Southern seasoning for extra flavor.

How to Make Perfect Cheesy Scalloped Potatoes

Description

Creamy, cheesy scalloped potatoes with tender layers, golden top, and garlic cream sauce. Perfect for holidays and family dinners.

Ingredients

Scale

3 pounds Russet or Yukon Gold potatoes
2 cups freshly grated cheddar cheese
1 cup freshly grated parmesan cheese
1 tablespoon butter
3 cloves garlic, minced
2 cups heavy cream
1 teaspoon salt
Pepper to taste

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Instructions

Preheat oven to 350°F.
Slice potatoes thinly and evenly.
Warm cream, butter, garlic, salt, and pepper gently.
Layer half of the potatoes in a buttered baking dish, pour half of cream, sprinkle half of each cheese.
Repeat layers with remaining ingredients.
Bake covered 40 minutes, then uncovered 25–35 minutes.
Rest 5–10 minutes before serving.

Notes

Potato Choice Matters: Both Russet and Yukon Gold work beautifully, but they give slightly different results. Russets are starchier and creamier, while Yukon Golds hold their shape better and have a buttery flavor.
Use a Mandoline for Consistency: Even slices are crucial for even cooking. A mandoline slicer saves time and ensures each slice is thin and uniform.
Don’t Burn the Garlic: When warming the cream, sauté the garlic just until fragrant — overcooked garlic can turn bitter.

Prep Time: 20 mins
Cook Time: 75 mins
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: ~415 kcal
Sugar: ~1 g
Sodium: ~562 mg
Fat: ~29 g
Saturated Fat: ~18 g
Unsaturated Fat: ~10 g
Trans Fat: ~1 g
Carbohydrates: ~26 g
Fiber: ~3g
Protein: ~13 g
Cholesterol: ~101mg