Use the right potatoes. Waxy varieties, like Yukon Golds, retain their shape while becoming tender. The result is an ultra-creamy potato with beautiful definition. Slice them thin. Consistent 1/4-inch slices are key for even cooking. Using a sharp knife (or a mandoline slicer) is essential.

Cheesy scalloped potatoes are creamy and super tender—so much so they cut like butter. A creamy sauce cooks the potatoes and onion rings, and Cheddar cheese adds a savory topping.