"Jen" > wrote in message
...
> 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 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.

Paul