kisrae
Gold Member
- 488
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
raebates said:I make au gratin potatoes, which are very similar, all the time in the rectangular baker. It takes no where near 4 hours.
raebates said:I'll look it up when I get home. Mine comes from one of the Top Secret Recipes books. It's Ruth's Chris Steakhouse Au Gratin Potatoes. Very garlicky. Very yummy.
That's where I got my Key Lime Cheesecake recipe. It's supposedly the Cheesecake Factory recipe.raebates said:I'll look it up when I get home. Mine comes from one of the Top Secret Recipes books. It's Ruth's Chris Steakhouse Au Gratin Potatoes. Very garlicky. Very yummy.
Gina M said:I'm just joking - did she have her oven on?
reba515 said:that was exectly my first thought.
seems anytime something goes wrong in the oven it's the stoneware thats the problem.....couldn't be USER ERROR, Nahhhhh
Thanks for sharing with us, Rae, I think I'll be making this dish sometime this coming weekend!!raebates said:Ruth's Chris Steak House Potatoes Au Gratin
[I make a single recipe in a 1 1/2 quart baking dish. I triple it when I make it in the Rectangular Baker, adding 10 minutes to the covered baking time and another 20 to the uncovered baking time.]
3 to 4 medium russet potatoes, peeled
1 c heavy cream
1/2 c milk
1 1/2 T flour
1 large clove garlic, pressed
1/4 t salt
1/8 t pepper
1 T butter, softened*
1 1/2 c grated Cheddar cheese
1 t finely chopped fresh parsley (optional)
- Preheat oven to 400 degrees F.
- Cut the potatoes into 1/4 inch slices, then quarter each slice.
- Whisk together the cream, milk, flour, garlic, salt, and pepper just until combined.
- Coat the inside of your baking dish with the softened butter.
- Arrange 1/4 of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes--just enough to cover. Repeat three more times. (You may have extra cream mixture. Be sure to add just enough to cover the potatoes. [My cats love the leftovers.])
- Cover and bake for 20 minutes. Uncover. Bake another 40 minutes, or until potatoes are starting to brown on top.
- Sprinkle grated cheese over the top of the potatoes. Bake for an additional 5 to 10 minutes, until the cheese is melted and slighted browned.
- Sprinkle parsley over the top and serve.
*I don't actually spread butter over my dish. If I'm using the 1 1/2 qt dish, I spray it with Baker's Joy. If I'm using the Rectangular Baker, I don't use anything at all.
DH refers to that as "Loser Error." It's appropriate more times than not.reba515 said:that was exectly my first thought.
seems anytime something goes wrong in the oven it's the stoneware thats the problem.....couldn't be USER ERROR, Nahhhhh
The average baking time for scalloped potatoes in the rectangle is approximately 4 hours. However, the exact baking time may vary depending on the recipe and the type of oven being used.
Scalloped potatoes are a dish that requires a longer baking time in order to fully cook and soften the potatoes. The layers of potatoes, sauce, and cheese need enough time to meld together and create a creamy and delicious dish.
Yes, you can reduce the baking time for scalloped potatoes by using thinner slices of potatoes or by pre-cooking the potatoes before assembling the dish. You can also increase the oven temperature, but be sure to keep an eye on the potatoes to prevent them from burning.
The recommended temperature for baking scalloped potatoes in the rectangle is 350°F. This allows the potatoes to cook evenly and prevents them from becoming too crispy on the outside.
The best way to tell if your scalloped potatoes are done baking is to insert a knife or fork into the center of the dish. The potatoes should be soft and tender, and the cheese on top should be golden and bubbly. If the potatoes are still firm, they may need more baking time.