When you get a craving for a rich, creamy, indulgent potato, say for a holiday family get-together or, in my case, a birthday or a book club gathering, this should be your first choice: scalloped potatoes. To slice the peeled potatoes, use a sharp knife if that’s your preference, or, if you’re like me, get out your mandoline and enjoy turning out perfectly round and thin cuts that can be laid flat and piled high in the baking dish. I get a kick watching this dish come together; each step is clearly defined, different, and yet essential. Now, I’m aware that a traditional scalloped potato does not include cheese, and that adding cheese to this recipe technically makes it a potato au gratin, but so what? I got this recipe from my mom, who called it Scalloped Potatoes, and out of respect for her, I’m going to continue this rich tradition of misinformation. When all is said and eaten, I think the only question you’ll be asked is the same one I get afterward: “When will you make this again?”