So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
oven at 350° in my heavy aluminum roasting pan . Everything is cool and
going well until ... I put the scalloped potatoes in at 5:25 . 20
minutes into the cook time (60 min) they're already browned on top . Not
supposed to happen - I did use a 9x9x2 pan instead of the 1 qt casserole
called for . Mostly because I mistakenly sliced too many potatoes . Full
recipe instead of half , but we like leftovers . I covered it loosely
with foil , but am wondering which had more effect on this result - the
different pan or the convection vs conventional bake mode ?

Will let you know after dinner how they turned out .d;-{)>

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Snag