Baked “En Casserole”

A number of preparations call for potatoes baked in a baking pan or casserole, with or without liquid added. The best known is scalloped potatoes. A characteristic of most of these preparations is that they are baked uncovered at least part of the time so a brown crust forms on top. (Note that two versions of Gratin Dauphinoise are included here. The first is a modern version, while the second is a more traditional version.)