Why do my au gratin and scalloped potatoes come out watery?
My mother raised me with a scalloped potato recipe where you layer the potato, dust on the flour, layer again and cover the whole thing with milk. It never turned out right for me. I then found another recipe where you make a rue first (the flour/butter combo) adding the milk to make a “gravy”. I then added my shredded cheese to that and stirred in my potatoes after partially cooking them first. It always turned out wonderful. I only use russett potatoes for that. If you are using Yukon, they are too watery. And any recipe book generally doesn’t have the temperature correct for those – it always takes longer and will be “gray” if the potatoes are raw in my mother’s recipe. Mine stay nice and white.
