I am cooking my newly discovered to-die-for *potato casserole for a crowd on the 26th. I will use 2 large disposable aluminun lasagna-type pans. Do you suggest I adjust the temp. or cooking time w/ this light cookware?
sliced potatoes 1/8-1/4 "
kosher salt & fresh black pepper
Layer sliced potatoes in pan and season w/ salt n' pepper a bit ea. layer.
Cover w/ heavy cream, making sure all are covered.
Let sit room temp 20-30 min
Cook 275 to 325 degrees 1 - 1/1/2 hr or until fork tender. Longer cook time if the layers are many.
I don't recall the dish that I was trying to replicate because it was about 200 years ago, but it was something my mother made that I really liked. I called her to ask how long to cook it and her response was "until its done." Probably the best and the most frustrating cooking advice I have ever gotten. "Fork tender" is the key here and use your best judgement. Don't be afraid to test and taste.
Using whipping cream I would go for lower temps and longer time to avoid burning. Especially if you don't know the actual temperature of your oven. Mine is off by about 25 degrees.
Place the aluminum pans on a sheet pan before placing in the oven. This will help to avoid burning and also make removing the hot thin aluminum pan from the oven safer.
Did you receive the cookbook?
I have a friend that makes scalloped potatoes and ham and this is her recipe, with the addition of cubed ham and I believe a little diced onion. I could ask her how long she cooks her recipe, if you'd like?
That's is OK. I just wanted to know if cooking a large batch of potatoes in a light weight disposable alum. pan was practical thinking maybe they burn because of the thin aluminum. Or just cook as usual.