Baking – Scalloped potatoes and oven fried pork copsihave scl

I found a recipe for slow baked potatoes that has the potatoes in the oven for 3 hours set at 350F. According to the author:

"The accepted practice is to bake potatoes for an hour. But here's how long to bake a baked potato if you want it to be nutty and soft: three hours, yes, that's no typo, it really is 'three' hours. The skin and flesh are both completely delicious when slow-baked for a long time."

Recipe here.

However, I am unsure whether this theory holds true for scalloped potatoes. Most scalloped potatoes recipes I came across had the potatoes being baked in the oven for ~1 hr at ~350F.

I would put the oven on 350, and cook the pork chops according to the recipe. Put in the vegetables for the last 30 minutes. Once the pork chops are done, cover them and let them rest for 15-20 minutes. In the mean time, turn up the temperature to 475 and finish cooking the vegetables for 15-20 minutes.

The reason I suggest you adapt the temperature to the pork chops is that they are most likely to dry out if you deviate from the recipe. Roasted veggies on the other hand are almost fail safe. The first 30 minutes on a low temp will start cooking them, and the last few minutes will add some crispiness to them.