Why did my potatoes augratin curdle?

Question

Spent lots of time and money to make a large pan of potatoes augratin only to have them come out looking very unpleasant. All ingredients were fresh and the milk was at room temperature before adding it. Is there any thing I can add to help uncurdle the milk to try to save the dish?

Answer 1

lightly sprinkle the potatoes with flour as you layer. Learned the hard way. Will come out nice & creamy.

Answer 2

Chances are your cheese sauce has actually separated, giving it the curdled appearance. That is normally a result of not having enough flour in your sauce base. It can be affected by the type of cheese that you use. Such as cheddar cheese has more oil than American cheese.

If your sauce has already been added to the potatoes, there's not a lot you can do this time because the flour has to be cooked. Or you can still try adding a little flour (and maybe a little more milk) with the dish all put together, but then bring it up to a boil to cook the flour.

Sorry your sauce separated. I made my au Gratin potatoes on 12/23 with American cheese and they came out delicious. I probably won't use cheddar for it in the future, although I had in the past. But in the spring I had the "curdling" you have using the cheddar.

Answer 3

this has happened to me before with mac and cheese.
I don't know why, and I had to throw it away. Did you use a recipe or go off the top of your head? Also, I think it depends on what type of milk you used. I had used lactose-free low-fat milk, and I think that's why. The next time I used whole, regular milk and it worked better.