Scalloped potatoes aren’t that difficult a concept — thin-sliced potatoes cooked in cream and butter and calories. For people who don’t want the (relatively easy) work, Idahoan now has a boxed version that is wholly adequate, if decidedly soupy. With a little effort and a whole lot of ingredients (disodium inosinate and disodium guanylate are delicious, right?), you can cook up in just a half-hour a big pan of scalloped potatoes. Sort of.