Best scallopped potatoes recipe?

This recipe is amazing, it is very creamy and I serve it everytime I make scallopped potatoes: Elegant Scalloped Potatoes 8 large baking potatoes 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 to 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 3-1/2 cups milk 12 ounces process cheese (Velveeta), cubed 1/3 cup crumbled cooked bacon 1 cup (4 ounces) shredded cheddar cheese 1/4 cup sliced green onions Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside. Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350° for 15 minutes or until cheese is melted. Yield: 10-12 servings

My family loves these scalloped potoaes every time we go to my boyfriends moms place. 4c. sliced potatoes 1 tsp. salt 1/8 tsp.pepper 2 tbsp.flour 2 tbsp. finely chopped onions 8 oz. shredded sharp cheddar cheese 2 tbsp. butter 2 c. milk Place half of potatoes in the bottom of a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese.Dot with butter. Repeat the next layer then add milk to cover potatoes. Cover with a lid or foil, place in oven an bake at 350 degrees for 30 - 40- minutes or until potaotes are tender.Remove the cover towards the end to allow browning.

this is for you to try out. Hope you will love them Creamy Scalloped Potatoes For four to six servings you'll need: * 4 large baking potatoes, peeled * 2 Tbsp finely chopped shallots or onions * 1/2 tsp freshly grated nutmeg * 1 tsp salt * freshly ground pepper * 1 c milk * 1 c whipping cream * 1 c grated Gruyère cheese Preparation: * Thinly slice potatoes (about the thickness of a nickel if you can manage it!). * In large bowl combine potato slices, shallots, 1/2 tsp nutmeg, salt and pepper to taste. * In a medium pot over medium-high heat bring cream to boil. * Add shallots, nutmeg, salt and pepper, stir. * Add potatoes, reduce to low (keep uncovered) and cook for 35 minutes until sauce is thickened. * Transfer potato mixture to buttered baking dish. * Top with grated cheese, lightly sprinkle nutmeg, salt and pepper on top. * Broil for 2 to 3 minutes until top is crisp and golden. Tips: * Do not wash the sliced potatoes — the starch in them will help to thicken the sauce. Cook slowly to avoid burning. If liquid is absorbed before they're fully cooked, add a little milk. Good served with: * Baked lamb/chicken.