Vertical(ish) Appeal

Most casserole, scalloped and au gratin potato recipes call for some combination of tossing spud slices in bechamel and/or cheese and then layering them horizontal in a dish to bake. The problem is that the heat source will cook the layers unevenly - from closest to furthest to it.

An easy way to ensure even baking is to stack potato slices evenly in a vertical - or close to - arrangement. A 45 degree angle also works - hence the "ish" disclaimer.

No Brainer Result

• -All slices cook evenly relative to the heat source.

• Sauces can seep evenly in between the potato layers.

• It makes for a more elegant table presentation.

• Segments can more easily be separated as servings on to the plates.

These are eighth of an inch sliced sweet potatoes cooked (covered) initially for 45 minutes at 375 degrees Fahrenheit. Then drizzled (between the segments) with a mixture of brown sugar and maple syrup and baked for 15-20 minutes more. Super easy, no fuss, nice presentation and very delicious!