Potatoes Au Gratin? - Stevie's Crazy Kitchen Blog at Allrecipes.com - 269729

Stevie's Crazy Kitchen

Potatoes au Gratin? 
Mar. 9, 2012 2:20 pm 
Updated: Mar. 10, 2012 3:27 pm
It was totally by accident that my spuds came out the way they did...  I cannot take credit for a simple mistake!

I had watched a video (from the home page, here at AR,) which resulted in me craving a pan of those lucious looking 'taters! (I'd been out of spuds for a while, which threw me into a homemade pasta kick for a week!

In the past, when making scalloped spuds or the like, I've used a deep casserole dish, rather than a two inch deep baking pan...  "What a novel idea," I thought to myself.  I'll have to try that next time.

Last evening, I set about peeling and slicing 3 rather large russets.  Layering ingredients into the pan the best I could recall, I followed thru the steps, popping the pan into a 350 oven.  After checking the baking time, I decided to (gulp...) turn the toaster oven to "convection," to speed things up a tad.  (I "gulp," as in the past I"ve blown a fuse when using this feature!)  One thing that I omitted, was the "crumb" topping, which so many cooks seem to love, but alas, neither of us are fans...  After about 20 minutes, I checked the pan, to discover that the top seemed to be burning a bit.  Not wanting to wreck the entire dish, I switched back to regular baking, and decided to let it ride, until meal time.

When I sat down to my plate of dinner, and bit into a piece of well browned cheese atop some slices of potato, I was stunned!  The top layer had indeed browned, but it had crisped up at the same time!  It was absolutely fantastic!  Too bad that was not intentional... but now the question comes to mind, will I be able to recreate this the next time I try to make it?

I had paired this up with some leftover pork loin roast... and l/o veggies.  On tonight's menu - meatloaf, with l/o potatoes au gratin... only I'm going to spread them out more, and add cheese to the "bare" portions, then back into the convection oven they will go!  I'll simply turn off all electric appliances and lights that I don't really NEED at the time!

So, lo and behold, cookin crazy sometimes pays off!  Be happy, be healthy!
Mar. 9, 2012 7:22 pm
Stevie-I have a convection oven-now I know what to use if for Stevie's Convection Potato Concoction. Now-seriously- when you get a recipe please post. Your cookin crazy sounds good to me!
Mar. 9, 2012 9:11 pm
Thanks, Lela! I like what you named the spuds! I probably can come up with a (close) recipe... I'll make a note to post! Be well, friend... I've more to chat about, but not just yet!
Mar. 10, 2012 12:33 pm
We don't care for crumb topping on Scalloped potatoes or Au gratin, (but I think that is what au gratin means) nor on mac and cheese. That cheesy, crusty goodness is the best part! I seldom use the convection feature on my oven either since I noticed the oven gets so much dirtier so much faster with it.
Mar. 10, 2012 3:27 pm
BigShotsMom, I think you're right. I also did a quick check (google) and the two definitions agreed "cooked with a breadcrumb/cheese topping." YUCK! And who thought up putting crushed potato chips on top of stuff? Again, YUCK! (no offense to any fans!) Tonight, I'm craving GRAVY... Be well, friend!
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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