scalloped potatoes

[Jen]

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

["Michael" @hotmail.com>]

Try adding cheese in between a couple of layers, with S&P of course, and a
bit on top for the browny golden crunch. Other flavours that work well are
garlic, nutmeg, horseradish and bacon. I don't use butter.

Microwaving the washed sliced potato a bit first (3 or 4mins High), then
draining it and adding the milk, cheese, etc. and putting it back in for
another 15-20mins on High), then browning the top under the grill works
surprisingly well and is quicker too.

Post by Jen
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

[Amarantha]

Post by Jen
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?

Dunno what difference the oven temp makes, but I found mine stopped being
watery when I replaced half the milk with cream and par-cooked the potatoes
in advance. I also put cheese in mine; don't know if that changes
anything. Different potatoes might also give variable results.

My Mum makes it with all cream and no milk, and hers aren't watery either.

K

[Rheilly Phoull]

Post by Jen
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

I guess something has changed but why use milk? cream is so much better :-)

[Jen]

Post by Rheilly Phoull

Post by Jen
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

I guess something has changed but why use milk? cream is so much better :-)

Milk is something that we always have in the fridge. If I used cream I
would have to remember to go out and buy it beforehand. I found this recipe
was so simple and easy, and usually worked, but I might start trying some of
the other ideas people are giving me. Thanks.

[canetoad]

Post by Jen
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?

Variation on a theme: slice spuds as usual, dot with butter in dish,
sprinkle with finely chopped onion, salt, pepper. Chicken or Vegeta
stock powder is tasty, but cut the salt.

Add splash or two of water, tinfoil over top and into oven till spuds
are tender.

Remove foil, pour some cream over, return to oven to brown. Water should
evaporate and cream thicken nicely.

[Jen]

Post by canetoad

Post by Jen
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?

Variation on a theme: slice spuds as usual, dot with butter in dish,
sprinkle with finely chopped onion, salt, pepper. Chicken or Vegeta stock
powder is tasty, but cut the salt.
Add splash or two of water, tinfoil over top and into oven till spuds are
tender.
Remove foil, pour some cream over, return to oven to brown. Water should
evaporate and cream thicken nicely.

That sounds interesting. I'll try it next week. Thanks