Even though it's a beautiful summer day, I'm experimenting with a Fall Gratin. I'd prefer to go the purist route and not use flour or roux or a bechamel. Would a little 1/2 and 1/2 help me? I'm using alot of cheddar in the cream which is really elevating the fat content and therefore the breaking. If I do need to use flour, what would be the recommended ratio of flour or roux to liquid for an intense cheese flavor but still light-on-its-feet gratin? Thanks!
You deserve a cookie.