The Chronicle of the Horse
MagazineNewsHorse SportsHorse CareCOTH StoreVoicesThe Chronicle UntackedDirectoriesMarketplaceDates & Results
 
Results 1 to 7 of 7
  1. #1
    Join Date
    May. 4, 2003
    Location
    Canada
    Posts
    14,311

    Default Phew - just in time - recipe

    I want to serve scalloped potato for Thanksgiving this weekend (Canadian, btw). I've never made one that is tasty, just creamy enough, that did not separate and curdle. Mine are a disaster....Anybody?
    Proud member of People Who Hate to Kill Wildlife clique



  2. #2
    Join Date
    Feb. 3, 2000
    Location
    Nokesville, VA
    Posts
    35,167

    Default

    I don't have a specific recipe, but when you are cooking with milk, the curdling happens when the milk gets to hot (especially if it boils).

    So you may be cooking at too high a temperature.

    You can reduce the tendency to curdle by letting the potatoes sit in the milk for a while before it goes in the oven. Some of the starch from the potato dissolves into the milk, and that makes it less likely to curdle (that is why bread and butter pudding does not curdle, becuase of the starch from the bread).
    Janet

    chief feeder and mucker for Music, Spy, Belle and Tiara. Someone else is now feeding and mucking for Chief and Brain (both foxhunting now).



  3. #3
    Join Date
    Jun. 23, 2011
    Location
    hunterdon, nj
    Posts
    899

    Default

    You have to parboil the potatos and then when the dish is assembled you cook at 300 - not above. This will keep from curdling your sauce. Parboiling means less oven time / less chance of curdling.


    I make mine roughly as follows....

    Parboil potatos
    Carmelize onions
    Start your cream sauce with a roux - equal parts butter and flour. Cook a few minutes before you add your milk / half and half. I use equal.parts of those (so 1 cup of each). A pinch of nutmeg goes a long way in adding flavor to your cream sauce. 1/2 cup of a nice quality parmesan too.
    Assemble all in a big casserole and cook for 45 minutes.
    Sprinkle breadcrumbs that have been melted in butter over the top during the last 15 minutes of cooking for an extra decandant heart attack inducing finish.



  4. #4
    Join Date
    Nov. 28, 2000
    Location
    Ontario, Canada
    Posts
    10,674

    Default

    I cheat.
    I buy President's Choice alfredo sauce in the jar, and pour that on,add some milk or 1/2&1/2 because the potatoes will soak up a lot of the sauce.
    Agree with precooking the potatoes as well.

    Lots of parmesan never hurts.
    A FINE ROMANCE - JC Reg Thoroughbred - GOLD Premium CSHA - ISR/OLDNA Approved
    CSHA Brickenden Stallion Award Winner - for Performance offspring.
    Please visit A Fine Romance on FB!



  5. #5
    Join Date
    Feb. 26, 2011
    Location
    Its not nowhere, but you can see it from here
    Posts
    3,847

    Default

    My cousin makes one that curdles, but she layers the potatoes, milk and shredded cheese.

    I make a white sauce and melt cheese into it, then layer it and the potatoes in a buttered casserole, finishing with the cheese, seal in foil and bake it off. I take the foil off the last 15 minutes or so. Because DH actually likes the taste of boxed scalloped potatoes, I add a packet of dry French onion soup mix to my white sauce. Makes homemade taste like store bought



  6. #6
    Join Date
    May. 4, 2003
    Location
    Canada
    Posts
    14,311

    Default

    Thanks so much, everyone. (Including that cheat, Fred - too busy petting AFR, I'll guess!)

    My reputation as a good cook will be saved. Just made butternut squash soup and it is good.

    The ham is sitting waiting....
    Proud member of People Who Hate to Kill Wildlife clique


    1 members found this post helpful.

  7. #7
    Join Date
    Jun. 7, 2002
    Posts
    3,859

    Default

    if you want the real thing, try this recipe - looks very similar to that one my grandmother used to make.

    http://chocolateandzucchini.com/arch...ato_gratin.php
    Ottbs - The finish line is only the beginning!



Similar Threads

  1. Recipe help
    By MyGiantPony in forum Off Topic
    Replies: 7
    Last Post: Dec. 17, 2012, 01:38 PM
  2. Jingles please...PHEW, false alarm!
    By To the MAX in forum The Menagerie
    Replies: 3
    Last Post: Aug. 23, 2012, 10:49 PM
  3. Pad Thai recipe?
    By abrant in forum Off Topic
    Replies: 6
    Last Post: Feb. 5, 2012, 08:14 PM
  4. Scratches recipe please
    By ksojerio in forum Horse Care
    Replies: 11
    Last Post: May. 16, 2010, 09:43 PM
  5. Update -- it's "pseudo" lymphoma - phew!!!
    By Lulu in forum Horse Care
    Replies: 32
    Last Post: Mar. 1, 2009, 05:13 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
randomness