FIRST IDEA: Idahoan Scalloped Potatoes - Thumbs up! Wed.Sep.21/11.

I tried them and the result?? 100% passed the test. The potatoes got nice and soft, the flavour was excellent and the hardest thing in the recipe -- boiling the water to pour over the potatoes and seasoning mix. 30 minutes at 400 degrees and they were browned to perfection as you can see. Tonight, Kathy from Altona -- your recipe is up! Yes, I'll let you know how it goes, complete with picture, but it's going to be tough to beat the ease and taste of the box of Idahoan potatoes. Thank you Betty for bringing them to me! Really appreciate it!!





SECOND IDEA: Kathy Penner's "No-Fail Scalloped Potatoes" recipe - Thu.Sep.22/11.

Heat oven to 350. Wash 2 lbs or 6 medium potatoes and peel them. Cut into thin slices and place in greased 2 quart casserole dish with a 1/4 cup finely chopped onions. Melt 3 TBSP butter over low heat, blending in 3 TBSP flour, and salt and pepper to taste until mixture is smooth and bubbly. Stir in 2 1/2 cups of milk and bring to a boil, stirring constantly for 1 minute. Pour over potatoes. Cover and bake for 30 minutes and then bake uncovered for 30 – 45 minutes longer, or until tender.

REVIEW: Excellent taste, but needs quite a bit of salt and pepper. The sauce is perfect! Love the thickness! Browned just perfectly. Only downside -- baked them for a little over an hour and the top potatoes weren't quite as soft as we like them. The lower layer of potatoes was perfect... so, just a little more time is the ticket here. Thanks Kathy!

 

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