"Julia Altshuler" > wrote in message
. ..
> 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.


You're probably right that it's the potatoes. I've always just bought
"potatoes", without really taking much notice of what they were. I'll try
some of these ideas though, it might be a good time for a change. It's
Spring here, and that's usually a good time for change.

Thanks