It was making me think more of our scalloped potatoes. Add some milk and a little flour and it all slow bakes with a nice white sauce/gravy. The variations could be/have been endless. I was wondering if perhaps after the initial browning, in days when people cooked in the fireplace, if the slower cooking might have been done in something like a Dutch oven set in the hot coals. Has anyone seen any info on cooking in the open fire days with recipes, etc. Karen (still hungry in Memphis, think I'll have to go find some BBQ)