"Paul M. Cook" > wrote in message
news:qGFFi.3200$1n1.1166@trnddc02...
>
> "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.


I always use full cream milk, but I'll try the flour sometime. Thanks