I found this one at allrecipes.com It got great reviews and sounds like what you are looking for. You might want to check it out and read the reviews.

Here is a link that might be useful: scalloped potatoes

I used to make scalloped potatoes with ham. Yummy!

This one is SO good I dug it out for you:

Scalloped Potatoes with Tillamook Cheese
(Tillamook is a brand of cheese mainly found in the Pacific North West, but I'd imagine any brand will do)

Ingredients:
2T softened butter (divided)
1C shredded Aged White Extra Sharp Cheddar Cheese
1C shredded Sharp Cheddar Cheese (the orange kind)
3C half n half (I've used Fat Free, but it doesn't come out as good)
1t salt
1/4t pepper
2 1/2 pounds russet potatoes (about 4 medium)

Directions:
Preheat oven to 350 degrees. Butter a 9x13 baking dish with 1T of butter. In a small bowl combine cheeses; set aside. In a 4-quart saucepan combine half n half, salt and pepper. Peel potatoes and slice 1/16" thick. Add potatoes to saucepan and bring just to a simmer. Remove from heat and carefully pour potato mixture into prepared baking dish. Distriute potatoes evenly in pan and sprinkle with cheeses. Dot the top with small pieces of remaining butter. Bake 45 mins. or until potatoes are done and top is golden. Let rest 10-15 mins. before serving. Serves 8.

YUMMO!

My father's mother ran a boarding house for college boys for a while during the Depression. I wish I could remember how she made scalloped potatoes in a big cast iron frying pan! I know it was fast and easy and good. The first step was to boil the potato slices in water, then drain the water. Then...what? What would seem logical? Stir in cheese and milk and seasonings? She'd add ham sometimes.

Has anyone made these on top of the stove, starting with boiling the 'taters?

My easy recipe is:
Sliced potatoes
Packet french onion soup
250ml cream
grated cheese
mix cream and packet soup, pour over potatoes, cover with grated cheese.
Bake at 180 degrees C(I think that's about 350 F) until potatoes are tender and cheese is golden brown.

This is how I make them.
Note: These may not be exact measurements as I don't measure.LOL
Peel 4 large Idaho potatoes (about 6 cups when sliced) Slice about 1/4 in. thick.Cover with cold water and cook over med heat until just slightly tende then drain and set aside.
Melt 1 stick of butter in a large pot over low heat.When butter is melted turn heat to medium and add:
1/2 C finely chopped onion
2 cloves garlic,finely chopped.(1 tsp. garlic powder may be substituted for fresh garlic if desired)
Saute until onion is translucent then add:
4 Tbsp. flour
1 tsp. salt
1 tsp. black pepper
Stir together until smooth then add:
4 cups whole milk
1 cup sour cream
Cook on medium heat until mixture thickens. Remove from heat and add:
3 cups shredded Monterrey Jack cheese
1 cup shredded Cheddar cheese
Stir until cheese is melted.
Drain the potatoes and place 1/3 in a buttered casserole dish.Pour 1/3 of the cheese mixture over the potatoes,continue layering potatoes and cheese mixture ending with cheese sauce.Sprinkle a layer of shredded cheddar cheese over the top,as much as you like.Cover tightly with foil and bake for 30 minutes at 350*.remove foil and bake until cheese on top is lightly brown and bubbly.Remove from oven and let sit for 10-15 minutes before serving to allow juices to absorb.

Wow, you all make them so different. To me scalloped potatoes are just sliced potatoes, onions, butter, flour, salt, lots of pepper and milk.

I slice all the potatoes thin. Layer of potato slices, layer of sliced onions, sprinkling of flour, salt and pepper and dot with butter. Continue doing so for each layer finishing with an onion layer. When finished layering pour in milk so it just starts to seep above the top layer of potatoes. Bake at 350F until done. Yum, my families favourite.

Anne

We always consider layers of potato and cheese an au-gratin.

I'm like the previous poster...I think when you use cheese, which I do, then it's au gratin....Either way, they are yummy!

I'm like Anne, if it has cheese then it becomes au gratin. My scalloped potato recipe is by the seat of my pants, nota measured recipe. I melt some butter/margarine in a skillet, chop an onion and saute. Once the onion is tender add a bit of flour to the skillet, slowly add milk to make a nice bechemel sauce. Add to casserole of sliced potatoes, season with salt and pepper to taste. Bake at 350 until tender, 70-90 minutes.

I was curious so I Googled Scalloped potatoes and Potatoes au gratin.From all the recipes I looked at they are basically the same.Layers of potatoes,onions,milk,butter,flour or a cream sauce made with those ingredients,with or without cheese.Some use Parmesan cheese some use other types of cheese.So,I think the conclusion is that there really isn't a difference in the basic recipe,just what it is called,and that is probably according to what part of the country you are in.Whatever you wanna call it,they are good!