Help w/ au gratin potatoes?

Question

When I bake it w/ the egg/milk mixture, some of the eggs came out scrambled. I did heat the milk before I poured it over the potatoes, but I also tempered the eggs so the scrambling wouldn't happen. How can I prevent this?

Answer 1

Try mixing the "white sauce" into the eggs before pouring over the potatoes.

3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1-3/4 cups milk
2 beaten eggs
1-1/2 cups shredded cheddar or Monterey Jack cheese (6 ounces)
1/4 cup milk
1/4 teaspoon pepper
4 – 6 potatoes, peeled and thinly sliced
2 small onions, thinly sliced

In a large saucepan melt margarine or butter; stir in flour. Add milk all at once. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat. Stir 1 cup of the hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, milk, and pepper.

Place half of the potatoes and onions in an ungreased 2-quart rectangular baking dish or casserole. Spoon half of the cheese sauce atop potatoes. Repeat layers with remaining potatoes, onions and sauce.

Bake, covered, in a 350 degree F oven for 45 minutes. Bake uncovered another 30 minutes. Let stand 10 minutes before serving.

Answer 2

I haven't seen any recipes that call for eggs for au gratin potatoes. Maybe it isn't you but the recipe.