Thank you, thank you. First to Betty for bringing me that box of Idahoan Scalloped Potatoes -- haven't tried them yet -- but when I do -- I WILL report back. I think they're on the menu for tonight. Kathy Penner of Altona brought me a copy of a no-fail scalloped potato recipe that has since become a family favourite.

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. Kathy -- I'm going to try it -- perhaps just after the long weekend -- and I will report back. Then, we will truly know if it's the recipes, the potatoes or just me. Thanks again.