Convection Potato Concoction - Stevie's Crazy Kitchen Blog at Allrecipes.com - 269922

Stevie's Crazy Kitchen

Convection potato concoction 
 
Mar. 11, 2012 2:50 pm 
Updated: Mar. 12, 2012 7:09 am
If you read my last post, you'll be aware that I goofed a tad when making scalloped potatoes, which I incorrectly called "au Gratin."  I have since learned that the "au Gratin" part of any recipe, is the part that I don't like, and always omit!  Crazy folk CAN INDEED learn new tricks, I guess!  Regardless, it was totally by accident that my dish turned out the way it did... question now is, can I duplicate it?  As best as I can share, here's what I did, and approx. proportions, including my "goof ups!"

3 large russet potatoes, peeled and sliced
1/2 of a medium onion sliced (or more to suit your taste)
2 T flour
1 C grated cheddar cheese (approx.)
Salt and pepper to taste
3-4 T butter or margarine
Milk to just cover - about 1-2 Cups

Into an 8x8 inch pan, I layered half the potatoes, half of the onion and added salt and pepper.  Sprinkle with 1 T flour, topping that with 1/2 of  the cheese.

Repeat layers except cheese.  Dot the flour with butter (which I forgot in between... I suggest that you don't forget, and add some to the middle!)  Pour milk over all, to barely cover potato slices.  Top with remaining cheese.

Now the tricky part...  I rarely use my "convection" setting, but I was running late, so I set the oven to "convection," and to 350 degrees.  The top soon began to brown, so after approx 20 minutes, I turned the oven back to "bake," at let the pan go until dinner time, by which time I hoped the spuds would be fully cooked.  Poked with a fork in a few places... thumbs up so far.

What came as a totally unexpected surprise, was that the cheese on top of the dish, had crisped as it browned, despite the omission of any sort of crumb/butter mix sprinkled over top!

Bad as we are, we ate all of the yummy stuff off the top of the dish, leaving the "so-so" spuds in the pan.  When it's time to reheat, I plan on nuking just to reheat, top with more cheese, and pop them under the broiler for a short bit, simply to see if they will turn out the same - or similar, at least!

It would seem that my goof up actually improved what I had in mind, when I began making the side dish!  One question that has come to my mind is, could this be achieved without the use of "convection?"  Seems that in a slightly hotter oven, say 375, and the rack being in an higher position, the end result might be very similar, if not the same...  Perhaps I'll try that some time, also!

So, there's my most recent of "oops's."  It seemed only right to share this with any and all who may be interested!  I will not, however, take credit for the "name" given to this dish!  It was a fellow member, Lela, who suggested "Stevie's Convection Potato Concoction!"  Thanks, Lela!  I'll let you know if, next time I make "scalloped potatoes" if I can recreate the crisp topping on the spuds!

Meantime, be happy, be healthy, cook crazy!  (sometimes it comes out BETTER!)
 
Comments
Lela 
Mar. 11, 2012 6:23 pm
Stevie-you are welcome for the name. I just love the way your mind works. I can just see you talking to yourself about your oops recipes. These look yummy by the way. After reading about all the yummy stuff, I am in the mood for some Stevie's Convection Potato Concoction. YUM!
 
Mar. 11, 2012 6:39 pm
Lela, guess I should have snapped a pic to post, before we ate them all! Not crispy tonight but didn't want to cook them into mush! Delish, none the less! Be well, friend!
 
Mar. 12, 2012 7:09 am
They sound so good! I love happy accidents.
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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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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