I once had a casserole dish that I blamed for my scalloped potato failures. Every single time I used that darn dish my potoatoes were not fully cooked. I would cuss and swear the darn dish was lead-lined. I was always upset because there was really nothing I could do except delay my dinner or serve a substitute. ( I am too frugal to throw out half-cooked potatoes. )
Came the day Bill's parents were coming down for dinner and I wanted to impress them with my cooking skills. I decided old fashioned scalloped potatoes had to be part of our meal. I followed the recipe exactly as written, carefully timed the cooking and had cautiously used the casserole dish.
When I took the potatoes out of the oven they looked like a work of art, perfectly browned and bubbly potatoes were ready for my guests to enjoy. Everybody took a heap of potatoes for their plate. But our enjoyment was not to be as the potatoes were "still crisp" as mom tactfully described them.
After that uncomfortable moment I made up my mind it was the last of that casserole dish. The next day I carried the dish to the garage put it on the cement floor got a sledge hammer from my tool bucket and broke that awful dish into a hundred pieces.
I never wanted to make scalloped potatoes again but Diana Rattray's recipe sounds fool proof.
