Why did the milk curdle in my scalloped potatoes?

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

How do you keep watery potatoes from scalloped?

My sauce is watery If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

How do you stop scalloped potatoes from curdling?

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients …

Why do my scalloped potatoes get watery?

My sauce is watery If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

How to make cornstarch sauce for scalloped potatoes?

For sauce, in a small saucepan stir together the milk, cornstarch, salt, and pepper. Cook and stir over medium heat till thickened and bubbly. Remove from the heat. Set aside. Lightly spray the sides of a 1 1/2-quart casserole with nonstick coating. Peel potatoes and slice very thin.

Is there a gluten free recipe for scalloped potatoes?

Be the first to rate & review! This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan.

How to make au gratin potatoes with scalloped potatoes?

Peel potatoes and slice 1/2″ thick. boil in 4 cups of salted water. Cook 6 minutes only! Drain. Melt butter and add cornstarch until it bubbles. Add paprika salt, and white pepper. Gradually add milk and stir constantly until thick. Remove from stove and add cheese. Add Tabasco and cayenne.

How to make gluten free scalloped potatoes in the microwave?

Lightly grease a large microwave- and oven-safe casserole dish. Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes.

https://www.youtube.com/watch?v=vyoKjUyHS54