I use Russet pototoes for my scalloped potatoes. I tried Red Potatoes once because they were all I had on hand--yuck. I know it's because Reds are waxy and Russets are starchy. But what about the Yukon Golds? I used them once for some nice mashers. I know they are kind of a cross between a starchy poato and a waxy potato. Should I give the Yukons a try? Oh, and just so you know, the method I use for making my scalloped potatoes is: saute a bit on onion and garlic in butter and olive oil. Add a bit of flour to make a loose roux (I count on the starch of the potatoes to do some of the thickening). Stir in some half and half and some milk along with a bay leaf, salt and pepper and some cubed turkeyham. Cook for a few minutes while I slice my peeled spuds into 3/8 inch slices. Add the poatoes to the milk mixture and simmer covered on low for 7-8 minutes. Fold in some cheddar, jack and parm cheeses and then bake uncovered at 400 for 25-30 minutes or until tender and golden. Do you think the Yukons would work okay? Just trying to mix a tried and true dish up a little.