See Kelsey Cook: Scalloped Potatoes

I'm honestly not sure what the true difference between Scalloped Potatoes and Potatoes Au Gratin is, especially since the terms are so often used interchangeably. I did some research on the subject, and found that the term "scalloped" refers to an ingredient baked in a milk/cream based sauce. The term "au gratin" refers to an ingredient topped with a crispy/browned crust consisting of cheese, breadcrumbs, and/or butter. A few purists claimed using the term "scalloped" meant that the recipe did not include cheese; where as, using the term "au gratin" meant that the recipe did (use cheese that is). Still... As I researched on, I found that to come by any Scalloped Potato recipe out there, that does not include cheese of some sort, is very rare. As a result, I came up with no real definitive (clear cut) answer as to what differentiates the two since both recipes so often embody both definitions. It was a real waste of time.

Ingredients:
3 Russet Potatoes

1 1/2C Heavy Cream
1Tbl Chopped Garlic (or 1teas garlic powder)
1teas Dried Thyme
1teas Dried Rosemary
1/4teas Whole Black Peppercorns

7Tbl (total) Grated Parmesan

Butter (or oil)
Salt and Pepper

Directions:
Preheat oven to 425'F. Butter a casserole dish and coat in parmesan. Combine & microwave cream, garlic, thyme, rosemary, and peppercorns for 1min 15sec. Peel and slice potatoes. Overlap slices of one potato in casserole dish. Season with salt, pepper, and parmesan. Repeat. Repeat again, but do not add parmesan. Strain and pour seasoned cream over the potatoes. Add parmesan. Cover. Bake for 45min. Uncover. Bake for 15min.

Smear butter (or oil) on the bottom and sides of a 1 1/2qt casserole dish.
Add 1Tbl grated parmesan. Tilt dish to coat evenly.