Tonights dinner

I had my oldest daughter clean and slice about 8 very large russet potatoes. I made up a sauce with some gluten-free flour, butter, milk, season salt, dried onions, pepper and a couple tsp. of corn starch to help thicken. Once this was nice and thick I added a generous handful of shredded cheese and some chopped up canadian bacon. Then, in my crock pot, I layered the potatoes, sauce and more cheese till all was gone. I'm afraid I stuffed too much into my crock pot as it is bubbling over. With our potato au gratin, we will have salad. If this doesn't look like it will be enough for my crew of 8, we'll add some cheese scones from the local bakery. Earlier today, I made some gluten-free chocolate banana bread. I adapted it from a recipe that uses sour cream. It sounded good and actually tastes ok.... but its too gooey! I kept baking it and baking it, but its just not working out. Bummer! Perhaps I'll try it with regular flour another time.