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!)