News0 min ago
Potato Dauphinoise
28 Answers
I made some tonight, having made it lots of times before but tonight it sort of curdled. It tasted fine but the crème fraîche was lumpy and it was watery at the bottom of the dish.
What went wrong? That's never happened before. Normally, it is a lovely, creamy sauce.
What went wrong? That's never happened before. Normally, it is a lovely, creamy sauce.
Answers
the acid in the potatoes tends to make the cream curdle. Did you blanche the potatoes in milk? and make sure that the oven doesn't get too hot 160 max You can also add a tiny bit of flour to the mix, and if you use waxy potatoes, the starch content will help to stop further curdling.
07:44 Fri 17th Feb 2017