I don't tend to spend over much time worrying about Salmonella etc, but still, I wouldn't be happy about taking scalloped potatoes warm, on an hour and a half drive, even with a restaurant/catering quality insulated box to keep them truly hot. Without one, I wouldn't even consider it. I would make them the day before, and take them in a cooler with blue ice the day of...stopping to take them out a half an hour before you arrive as long as the day isn't too hot so they aren't too cold when you get there. Then, I'd go with sands99 suggestion...heat them slowly in the microwave, and bring some extra cheese and onions and set them into the oven on high for a few minutes before dinner to melt the cheese and get the potatoes bubbling. I don't mind taking the chill off things in a microwave, if necessary, but I think it does strange things to dairy when used exclusively.

I like cheese in my scalloped potatoes. These are my two "go to" recipes. Potato Gratin Yield: 6 servings (serving size: 1 cup) 1 clove garlic, halved Cooking Spray 1 c onion, chopped 6 medium sized baking potatoes, peeled and cut into 1/8 inch slices 1/4 tsp salt 1/4 tsp pepper 3/4 c extra sharp cheddar, grated 1/4 c romano cheese, grated 1-3/4 c chicken broth 1 c evaporated milk Preheat oven to 425 Rub a shallow 3 qt casserole with cut sides of garlic halves, discard garlic. Coat dish with cooking spray. Coat a non-stick skillet with cooking spray, place over medium heat until hot. Add Onion and saut� 5 minutes or until tender., set aside. Arrange 1/3 of potato slices in prepared casserole, sprinkle with half the salt and half of the pepper. Top with half of the onions and half of the cheeses. Repeat layers, ending with potato slices. Bring broth and milk to a boil over low heat in a small saucepan. Pour over potatoes. Bake, uncovered for 50 minutes or until potatoes are tender. Let stand 5 minutes before serving. Scalloped Potatoes with Three Cheeses Bon App�tit : November 1999 by Rick Rodgers Ingredients 3/4 cup (packed) grated extra\-sharp cheddar cheese (about 4 ounces) 3/4 cup crumbled Danish blue cheese (about 4 ounces) 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces) 4 pounds russet potatoes, peeled, cut into 1/4\-inch\-thick rounds 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup finely chopped onion 3 tablespoons all purpose flour 4 tablespoons (1/2 stick) butter 3 cups whole milk Preparation Preheat oven to 400�F. Lightly butter 13x9x2\-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese. Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375�F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving. My notes: I use gruyere in place of blue cheese and this was delicious! Linda

4:50 pm. People arriving 5:30 pm. Duck at 122 F in a 300 F oven. I'll pull it at 130 F, then heat the oven to 425 F for final skin crisping and cooking through. Boeuf reunited w/ sauve and fresh wine, in covered pot, slowly simmering. Risotto in the pressure cooker. coming to pressure. Bolognaise sauce simmering. Need to put on pasta water. 3 more kids coming, than we expected. Everything ready for creamed spinach but the spinach. Brie cheese melted, cream and amaretto sauce ready, almonds toasted, shallots melted. Potatoes mostly cooked, ready for final cooking in oven at 400 F. Forgot the effing carrots, well they will go in the toaster oven.

We had really cheap potatoes here for about a week last summer. Don't know what got into me, but I ended up with 15 pounds of potatoes. I made up batches of scalloped potatoes (baked and froze them). But back to your question -- I peeled, cut, boiled and seasoned potatoes. Drained and cooled them - then packaged them and froze for future mashed potatoes. Just defrost, heat, mash and add your usual ingredients to finish up. Be sure to cook off the excess moisture after draining (that's something I always do anyway, but particularly important before freezing). I use a Food Saver vacuum sealer for freezing. If you have a vacuum sealer, you could prepare them to the mashing stage and seal and store in your refrigerator for a few days without a problem. I would reheat in a double boiler or in a bowl over hot water.