There are decent products out there, I'm sure, but I have not used them. I get where you and Eastshores are coming from, but scalloped potatoes are so easy to make, and while the bought products are "fine" I am sure you can make better yourself. I used to make hotel pan after hotel of them. We used the slicer attachment to Hobart mixer (floor model). I throw a few layers of potatoes into a hotel pan (didn't bother placing them nicely), seasoned them and sprinkled with a good amount of cheese. Potatoes need to go right into the hotel pan. Do not rinse or store in water as you want as much surface starch as possible. Continue this layering until the hotel pan (2 inch) was full, then poured in hot cream (heated with cloves of garlic) to just barely cover. Cover in foil and bake for 1 or 1 1/2 hours (sorry it was long ago and I don't remember the exact timing). Remove the foil and bake until cheese on top browned. When they first come out of the oven they are still somewhat soupy but as they cooled and set the liquid got thicker. We either used them right way, in a buffet setting (after they had set awhile) or we cooled them down completely. At that point we would cut them and reheat to order as a side for a steak. After cooling completely they would hold their shape even after reheating.
