Can I use a baking dish instead of a sauté pan?

If you do not have a large enough sauté pan you can bake Cheesy Scalloped Potatoes in a casserole dish or oven safe baking dish.

What kind of potatoes are best for scalloped potatoes?

We like russet potatoes for this recipe because they are more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes also work.

Use a mandoline slicer . It gives you uniform slices every time.

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Preheat oven to 350°F.
Using a mandoline, slice all potatoes about ⅛" thick.
Place in a large bowl and soak in cold water for 15 minutes. Strain from water.
Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
Drain and allow to cool for 5 to 10 minutes.
In a separate large saucepan, melt butter. Add garlic cloves and cook for 2 to 3 minutes. Add milk, cream, cream cheese and rosemary, along with salt and pepper. Heat just to a boil, then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
Grate the smoked gouda, cheddar and fontina and mix them together.
Drizzle olive oil into a 12" sauté pan to coat.
Arrange potatoes in the bottom of the pan in a single layer, shingling the potatoes.
Cover with a third of the cheese mixture. Add two more layers of potatoes.
Top with another third of the cheese.
Continue to layer potatoes until they are all used and they are ½" from the top of the pan.
Top with remaining cheese, then slowly pour the cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
Bake for 18 to 25 minutes, until bubbly and browned.
Remove from oven, sprinkle with smoked paprika and allow to set for 10 minutes before serving.

Potatoes: Russets are our pick because they’re starchy and uniform in size. Yukon Gold or Idaho potatoes also work.
Slicing: Use a mandoline to slice the potatoes ⅛" thick so they cook evenly.
Cheese: Buy a block of each and shred it yourself. Mix the gouda, cheddar and fontina together for the layers. The cream cheese goes into the sauce.
No sauté pan? Bake it in a casserole dish or an oven-safe baking dish instead.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Reheat a single serving in the microwave, or a large portion in a 350°F oven until warmed through.