Substitutions: The half-and-half can be substituted with 1 3/4 cups whole milk plus 1 3/4 cups heavy cream.
Make ahead: The scalloped potatoes can be completely made ahead up to 2 days ahead. Let cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate. Drizzle with a little milk or half-and-half, and reheat uncovered in a 350°F oven until warmed through, 30 to 40 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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