LogFAQs > #943741703

Mead posted...

yeah I only heard about it recently when helly mentioned it in another topic

I just looked them up on amazon and the reviews don't look great. You can also only have the bottom of the pot have food on it (so much less space than my 5.8 quart one), and it cost as much as getting a whole fryer like I did(at least with the sale I got). I paid $70, the meat one is 104, but there is another one for $60. They especially say it doesn't work well for chicken and other meats etc (hamburgers as well). Glad I went with the deal I got.

Revelation34 posted...

Can I have the recipe?

Sure, I have not made it in awhile but here is the general recipe (bear in mind I always cooked by memory and my memory blows now lol).

First and most important is good home made mashed potatoes. They are the primary part of this dish, so making them taste great is VITAL. Make sure not to over cook the potatoes, then smash them, and add a decent amount of butter + spices + some milk, till the taste freaking great. I also add some grated parmesian cheese, but that is up to how you like your mashed potatoes to taste (there will be cheese in the dish already).

Next coat a baking pan with oil (just a light coating). You can use butter if you prefer, but the oil will get you a nice brown outer layer on your potatoes (which tastes great). Lightly sprinkle the top of the first layer with itallian bread crumbs, then make a nice layer of Whole milk (if you can find it) mozz cheese. Part skim will still work if that is all you can get, but it's not as good. Create another layer of potatoes, light bread crumbs, and more cheese, and then a top layer of potatoes (you can skip the bread crumbs here if you want since the top layer of cheese gets crispy).

Stick it in the oven at 400, and keep a good eye on it, you want the top to have brown spots and be crispy , but not harden over and turn dark brown/black (much like lasagna). The high temp causes the cheese to change fast so don't just leave it for 10 minutes, check every couple of minuts after the first 5.

Let it sit after removing it for at least 5 minutes. The outside of the potatoes (where they touch the pan) should have browned and become crispy, like a pie crust almost. The top has crispy cheese, and the middle has soft cheese and delicious mashed potatoes.

It's extremly yummy.

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