Au Gratin Challenged

[Soup]

mine comes out watery everytime. I guess I'm using too much creme. Does anyone have a fool proof recipe that uses chedder?

[judiu]

Soup, it sounds to me like your dairy is breaking, just like mine does. The only way I've ever been able to overcome the dreaded curdle is to make a cream sauce with milk, flour and butter instead of pouring on the dairy directly. You can always stir shredded chedder into that, pour over the potatoes and bake. HTH!

[Marlene]

The gratin I'm doing tonight uses white cheddar. You can also use yellow cheddar if you like. I'll post method and finished product later.

[Marlene]

Potatoes Gratin with white cheddar, tarragon and white wine:

i've done a step by step breakdown of this at CK, which I'll also try to get up here after I get the dishes done, but a couple of keys to remember: Hot oven, (400 degrees), enough liquid. 3 lbs of potatoes to 2 cups of liquid. In this case 1 cup of wine and 1 cup of heavy cream. finely grated cheese, and resting time. Resting time is absolutely key to gratins. If you try to serve this right out of the oven it will fall apart. Resting for 10 minutes allow you to slice and serve easily.