Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
"Jen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't
been
Quoted message said:
working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got
a
Quoted message said:
new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I
turn
Quoted message said:
the oven up or down? Or what else could I try? Any ideas?
Thanks
The water is coming from the milk. Something acidic is making the milk separate into curds and whey. Could the potatoes be to blame? Try a different potato, like a Yukon Gold. I know that russets have a lot of water in them. Also, I always use flour. Mix a couple tablespoons of flour with salt and white pepper and sprinkle that over the potatoes before adding the milk. Also, try whole milk or half and half. The fat in the milk should bind better with the flour making for a more cohesive sauce.
On Tue, 11 Sep 2007 23:28:34 GMT, "Jen" <[email hidden]>
Quoted message said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
The method I learned was from Julia Child/Jacques Pepin. They start the potatoes on top of the stove, and have flour mixed in with the milk. The milk is also heated. This way, the flour dissolves and starts thickening the milk mixture. Then the dish is transferred to the oven to finish cooking.
I don't know if it would be the oven or not. I suppose it could be. Did your method work well before this?
Christine, going to look up Julia/Jacques' method to make sure she is not telling you the wrong way. 😉
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
Makes sense that it is your new oven. Do you have an oven thermometer? Maybe your old oven was hotter? Try a higher temp. Unless you used a different potato or recipe it is probably the oven.
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
That's how I've always done it - the Betty Crocker method 🙂
Puester <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Jen said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
And what--no sliced onion?
gloria p
There are flourless scalloped potato recipes, but they involve cream...where's the seasoning??? No mention of even salt or pepper, nevermind garlic or rosemary.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
And what--no sliced onion?
gloria p
That's how I make mine, layering the potatoes, S&P,onions with the white sauce and the occasional addition of bits of diced ham in there too. I like to use a lot of white sauce and get it really nice and browned at the edges of the casserole dish.
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
I'm going to guess that if you've been using a tried and true recipe and were happy with the results before, the changed variable is the potatoes. You've been buying them in a net 5#-10# bag from the same place in the supermarket, right? (Or similarly been buying them from the same place.) Now the bag looks the same, but the potatoes might be different, probably a different starch content. Some potatoes are better for baking and some better for boiling. I'd look for Idahos. Or try to figure out what you were getting before, and get more of them. Even potatoes from the same state, from the same seed, can give different results from year to year, so my advice isn't surefire, but I'd look to the potatoes before fiddling with a recipe I knew I liked.
Puester <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Jen said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right.
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
And what--no sliced onion?
There are flourless scalloped potato recipes, but they involve cream...where's the seasoning??? No mention of even salt or pepper, nevermind garlic or rosemary.
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Quoted message said:
Thanks
Instead of just milk, make a bechamel sauce (white sauce = butter, flour, milk, cooked till thickened, salt and pepper.) Pour over potatoes, bake till potatoes are tender.
And what--no sliced onion?
gloria p
That milk & flour layering isn't precise enough for me; I've always used a white sauce. That way, the final product will be as thick as I want it. And, always onions, and sometimes sprinkles of dried parsley and a little paprika. And sometimes ham.
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
I'm going to guess that if you've been using a tried and true recipe and were happy with the results before, the changed variable is the potatoes. You've been buying them in a net 5#-10# bag from the same place in the supermarket, right? (Or similarly been buying them from the same place.) Now the bag looks the same, but the potatoes might be different, probably a different starch content. Some potatoes are better for baking and some better for boiling. I'd look for Idahos. Or try to figure out what you were getting before, and get more of them. Even potatoes from the same state, from the same seed, can give different results from year to year, so my advice isn't surefire, but I'd look to the potatoes before fiddling with a recipe I knew I liked.
But Lia... she said the only variable was the oven. Perhaps she needs to get a thermometer and check the temperature.
I'm going to guess that if you've been using a tried and true recipe and were happy with the results before, the changed variable is the potatoes. You've been buying them in a net 5#-10# bag from the same place in the supermarket, right? (Or similarly been buying them from the same place.) Now the bag looks the same, but the potatoes might be different, probably a different starch content. Some potatoes are better for baking and some better for boiling. I'd look for Idahos. Or try to figure out what you were getting before, and get more of them. Even potatoes from the same state, from the same seed, can give different results from year to year, so my advice isn't surefire, but I'd look to the potatoes before fiddling with a recipe I knew I liked.
But Lia... she said the only variable was the oven. Perhaps she needs to get a thermometer and check the temperature.
Agreed, but I was reading between the lines. I was thinking she might have assumed the potatoes were the same when really she'd opened a new bag, and the potatoes inside were different.
Of course, checking the oven temperature is a good idea anyway when one has a new oven, and the oven could be it, so we're all giving good advice.
"Nancy2" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
That milk & flour layering isn't precise enough for me; I've always used a white sauce. That way, the final product will be as thick as I want it. And, always onions, and sometimes sprinkles of dried parsley and a little paprika. And sometimes ham.
N.
I prefer bechamel myself.
During the 50's when escalloped (sp?) potatoes were almost once-a-week fare, I made them a lot. It was much faster to just dust the flour on, and pour some warm milk over it. I didn't know what parsley was then; probably didn't know what to use paprika for, but I did use onions, and almost always ham.
I hardly make them anymore. They're almost too good; one has to eat them up soonest. Dee Dee
Agreed, but I was reading between the lines. I was thinking she might have assumed the potatoes were the same when really she'd opened a new bag, and the potatoes inside were different.
Of course, checking the oven temperature is a good idea anyway when one has a new oven, and the oven could be it, so we're all giving good advice.
Or maybe she has switched from whole milk to skim. That would certainly make things watery!
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Julia Altshuler said:
Agreed, but I was reading between the lines. I was thinking she might have assumed the potatoes were the same when really she'd opened a new bag, and the potatoes inside were different.
Of course, checking the oven temperature is a good idea anyway when one has a new oven, and the oven could be it, so we're all giving good advice.
Or maybe she has switched from whole milk to skim. That would certainly make things watery!
Jo Anne
Milk in scalloped potatoes? Nay, one must use cream for the best result.
On Wed, 12 Sep 2007 13:41:53 -0400, Julia Altshuler
Quoted message said:
Agreed, but I was reading between the lines. I was thinking she might have assumed the potatoes were the same when really she'd opened a new bag, and the potatoes inside were different.
Quoted message said:
Of course, checking the oven temperature is a good idea anyway when one has a new oven, and the oven could be it, so we're all giving good advice.
Or maybe she has switched from whole milk to skim. That would certainly make things watery!
Jo Anne
I use nothing but skim milk, and it has never been a problem. It also has never been a problem in things like custards and puddings.
"Paul M. Cook" <[email hidden]> wrote in message news:qGFFi.3200$1n1.1166@trnddc02...
Quoted message said:
"Jen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't
been
Quoted message said:
working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got
a
Quoted message said:
new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I
turn
Quoted message said:
the oven up or down? Or what else could I try? Any ideas?
Thanks
The water is coming from the milk. Something acidic is making the milk separate into curds and whey. Could the potatoes be to blame? Try a different potato, like a Yukon Gold. I know that russets have a lot of water in them. Also, I always use flour. Mix a couple tablespoons of flour with salt and white pepper and sprinkle that over the potatoes before adding the milk. Also, try whole milk or half and half. The fat in the milk should bind better with the flour making for a more cohesive sauce.
I always use full cream milk, but I'll try the flour sometime. Thanks
"Tracy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Jen said:
Usually I would always make a simple scalloped potatoes, by layering thin slices of potato in a dish and adding enough milk to almost cover, dotting with butter and baking at 180 C for about an hour. Lately this hasn't been working right, I end up with a watery liquid in the dish, and it just doesn't taste right. The only difference I can think of is that I've got a new oven (I think it was around the same time), so maybe it's the temperature. So should I Cook it for longer or less time? Or should I turn the oven up or down? Or what else could I try? Any ideas?
Thanks
Makes sense that it is your new oven. Do you have an oven thermometer? Maybe your old oven was hotter? Try a higher temp. Unless you used a different potato or recipe it is probably the oven.
I haven't got an oven thermometer, and I don't know what the old oven's temperature was. But I might actually try some of these other ideas. Thanks everyone for the help and ideas.
