aem wrote:
> jmcquown wrote:
>> [snip]
>> Scalloped Potatoes (from the 1950 Betty Crocker Picture Cook Book)
>>
>> Place a layer of thin raw potato slices (about 6 white potatoes) in a
>> greased casserole dish or baking pan. Sprinkle with (combined) 1
>> Tbs. flour, salt & pepper. Dot with butter. Continue, making 3
>> layers. Pour in milk to barely cover. Bake at 350F until tender (1
>> hour).
>>
>> This is a basic recipe .... [snip]
>
> There are a lot of recipes. Here's a tip [or a personal bias,
> depending on your POV] for just about all of them. The best servings
> of scalloped or gratin potatoes are those from the top layer and the
> bottom scrapings because of the extra texture and caramelization. To
> maximize that, use the widest, shallowest baking dsh you have that
> fits
> the quantity. -aem

I should achieve this result using this tinfoil baking pan. Usually I use a
9x12 glass baking dish so yes, it does get nice and browned both top and
bottom. Truly a simple and simply delicious potato dish!

Jill