I make this one. It's Marilyn's recipe, the only thing I do differently is rather than grate the potatoes I usually dice them. I often omit the bread crumbs, too, because I am not terribly fond of bread crumb toppings on much of anything.

It is delicious! I make it in an oblong casserole dish similar in size to a 9X13 pan.

Party Potatoes

6 medium potatoes
1 medium onion, finely minced
2c sour cream
1/2lb grated cheddar
Salt & pepper to taste
1/4c milk
1tsp snipped chives
1/2c coarse bread crumbs
2T melted butter

Boil potatoes in water with skin on until tender, cool and peel. Grate potatoes coarse. Mix potatoes with sour cream, cheese, salt, pepper and chives, place into buttered casserole dish. Sprinkle bread crumbs over top, drizzle with butter. Bake 1 hour at 350F

Linda

Here's my recipe for scalloped potatoes. I use milk in a light white sauce rather than cream.

SCALLOPED POTATOES

4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds
1 onion - sliced finely into 1/2 rings
white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole
butter
salt & pepper
grated parmesan or cheddar cheese

1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish.

2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper.

3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top.

4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese.

5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden.

SharonCb

I have never had luck making potatoes au grating starting with raw potatoes like SharonCb does. Any ideas why? For some reason the potatoes always stay a little crunchy.
Lisa

Lisa maybe you should slice them a little thinner and use a cooler oven over a longer time.

That way they cook right through without burning on top.

SharonCb

This is how I make a potato au gratin. Been making them this way for over 30 years. Can't remember if it was Julia Child's or some other chef on TV that I watched make them this way. Rich and Creamy.
Made this way you don't have to add additional flour.

Home Cookin Chapter: Recipes From Thibeault's Table

Potato Gratin
=============
I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste.

For a rich dish, use butter and whipping cream.

3 to 5 Russett Potatoes (or more depending on number of servings required)

1 garlic clove
1 teaspoon fresh thyme (optional)
Butter

Heavy Cream (or milk if you want a less rich version)

parmesan cheese

Gruyere cheese as well as cheddars and blue cheeses can be added for a different taste all together.

Salt and pepper

.
Rub cut garlic clove over the surface of a gratin or casserole dish.
Butter.

Slice potatoes and place in pot and add enough cream/milk to almost
cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil
and simmer for a few minutes, stirring often so the potatoes do not
stick. When the potatoes have released some of their starch and
thickened the liquid,remove the garlic clove, add (optional) 1 to 2
tablespoons butter) and some grated parmesan cheese. Pour into prepared
casserole dish, dot with butter and sprinkle with some more parmesan
cheese.

Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender.
Remove from oven and let sit for 10 minutes before serving.

Another way to make a potato Gratin is to saute some thinnly sliced
onions in olive oil or butter until golden, add some thyme, and some
chicken broth. Add the potatoes, salt and pepper and bring to a boil.
Pour into a buttered casserole dish sprinkle with some parmesan cheese
and bake until cooked.