I hadn't had scalloped potatoes in so long. My great-grandma used to make them every Easter, but I had a hankerin' for them and tossed these together. I used a food processor to grate a brick of cheddar, which really makes a HUGE difference. If you can, use fresh cheddar, not pre-shredded.

So I am a big scallopped potatoe lover. It was my favorite as a child. My mom prepared it classically. I have done a more cheesier take on it. Hope you like it.

Adapted from Taste of Home

Creamy cheesy potato casssrole. I love to serve this with baked ham.

I have made many versions of scalloped potatoes. Some easy, some way too hard. I think this is just the right mix of not too hard and very tasty. And...WHITE CHEDDAR! ❤️ #mycookbook

Tweaked this recipe I found to help use up the ham that seemed to be growing! Plus I need that ham bone for ham and beans!

My mom always says she can't cook, but this is the way she made scalloped potatoes forever, and we love them.

Delicious, with a not so overwhelming cheese flavor, and a special hint of spice.

I don't like scalloped potatoes. They're usually kinda runny, and the potato slices are really thick. But, we had a bag of potatoes laying around and fashioned them into this nice New Years side dish to go with a big steak. By far my favorite scalloped potatoes. I used comté for this which is a French semi-hard cow's milk cheese. You can substitute gruyère for comté, or use any cheese you like really, I just recommend this one because it works well, melts nicely, and just a little bit on the sweet side.

This is what you do when you have too many potatoes.