Julia Altshuler wrote:
> Jen wrote:
>> 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.