I have never used a recipe to make scalloped potatoes :-) My mom used to make a creamed potato dish that involved this low/slow cooking feature on her range that I adapted to a slow cooker but again no recipe - cubed potatoes lighty dusted with flour, S&P to taste, butter and milk or half & half. I just dot the butter liberally over the top, pour on the milk ( eyeball....maybe a cup?) and cook on low until potatoes are fork tender and a sauce forms. Sometimes I add diced onions and some other herbs.

I also make scalloped potates in the oven using sliced potatoes but pretty much the exact same ingredients as above, often including cheese as a topping.

This is my go-to for scalloped potatoes. Infusing the cream with the garlic, thyme and nutmeg adds good flavor. Peeling the potatoes is optional if you scrub them well. Seasoning the layers well is key here. I often add some Gruyere or sharp white Cheddar along with the Parmesan. Cheese preference is up to you.

Scalloped Potatoes Gratin

1 1/2 to 1 3/4 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 to 3/4 cup freshly grated Parmesan, plus more for topping

Optional - chopped chives for serving

Preheat the oven to 375.

In a saucepan, heat up the cream with the sprig of thyme, chopped garlic and nutmeg. Season with salt and pepper. Remove thyme sprig.

While cream is heating, generously butter a casserole dish. Place a layer of potatoes in an overlapping pattern and season well with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Cover with foil lifting one corner of foil to vent. Bake, for 45 minutes. Remove foil and sprinkle with more Parmesan. Bake for an additional 10 minutes or until cheese browns. Sprinkle with chopped chives before serving.

I know you're asking for T&T, but I have not made this. Have just had it saved to make one of these days. https://damndelicious.net/2016/11/17/slow-cooker-cheesy-scalloped-potatoes/

My men's group recipe for a crowd is a Sandra Lee-ish recipe (dump and embellish). I get six boxes of the dried $1 potato mixes, then I boil the water/milk/butter mixture and pour over the potatoes in a large deep oven pan. Let it sit for an hour for the spuds to rehydrate. I always add an extra container of dry ranch dressing. Then bake as per directions, and then remove from oven. Spread shredded cheese liberally over top and bake for another 15 minutes (to allow for melting).. remove and let sit a few minutes before portioning/serving. Never goopy. Always rave reviews and people ask for it again ... Usually make two big pans (12 boxes) so there's plenty for my servers ...

This is the scalloped potato recipe I make, and if I get some more Yukon golds, I'll make it again... Not exactly creamy, but definitely not very slurpy, either. I used the oven.

https://goatsandgreens.wordpress.com/2015/07/04/scalloped-potatoes-au-gratin-with-onions-and-cabbage/

Reviving this thread... I've been cooking for my family for 20+ years, but I've never made scalloped potatoes. We are having an early Thanksgiving this Sunday for my immediate family and dear friends and my son has requested, instead of mashed potatoes, "those sliced potatoes mixed in cheese sauce." I'm assuming he means scalloped potatoes, so that's what I plan to make. The recipes above look very good. Can someone point me to AnnT's blog so I can check out her recipe, too? Thank you.

You'll find a lot of delicious recipes at AnnT's blog:

http://www.thibeaultstable.com/

My favorites include the salisbury steak, the stacked enchiladas, cream cheese danish and her cream cheese/brandied cherry candy.

Annie

This is my favorite. https://www.epicurious.com/recipes/food/views/scalloped-potatoes-and-fennel-355783

https://www.gardenweb.com/discussions/2497957/how-do-you-do-your-scalloped-potatoes

Thank you, everyone. I'm going to try Ann_t's recipe with the broth. I like the shorter baking time and no need to mess with a roux. (Gravy will bring enough roux to my life.)

My grandmother used to make scalloped potatoes by layering potatoes, salt and pepper, sprinkle with flour, dot with butter and some grated cheese.....repeat until dish is full, pour over milk to cover and bake until browned and bubbling and the potatoes are done.
I prefer making a bechamel with a bit of onion and pouring it over raw potatoes layered with a little sliced or grated cheese..
IMHO....russets make the very best scalloped potatoes.

lindac92, I agree on the russets. Yukon Golds work well, too. The high starch content in both really helps.

I ageee with the Yukon golds. The benefit of them is the lovely colou they have.