Potatoes au Gratin: Curdled Sauce Solution
Potatoes Au Gratin Potatoes au gratin is a beloved French dish that many people consider a favorite comfort food. This dish is simple to make and pairs perfectly with a variety of entrees. However you may find that the...
Potatoes au gratin is a beloved French dish that many people consider a favorite comfort food. This dish is simple to make and pairs perfectly with a variety of entrees. However you may find that the sauce looks curdled when the dish comes out of the oven. Curdled sauce does not compromise the taste of the dish, but most cooks would prefer to avoid it.
Curdling of the cheese sauce is a common problem with potatoes au gratin, caused by the high temperature of the oven. An easy way to prevent curdling is by changing the way the sauce is made. In traditional potatoes au gratin recipes, the potatoes are layered with grated cheese and milk or cream then baked. The cheese separates from the milk during the baking process and curdling can result.
To avoid this problem, make a creamy cheese sauce to combine with the potatoes. Try this quick, simple recipe:
Cheese Sauce for Potatoes Au Gratin
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 cups grated cheese
Melt butter over low heat. Slowly add flour, one tablespoon at a time. Whisk until well blended. Increase heat to medium. Slowly add milk and whisk, stirring constantly for 5 minutes until smooth. Remove from heat and continue stirring. Gradually add cheese and stir until melted and well combined.
Add sauce to potatoes and bake the dish as you normally would. Usually potatoes au gratin is baked at 400 degrees for around 1 1/2 hrs.
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