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Tips for preventing a broken Gratin?

Is there any general guidelines for preventing a cheese and cream based Gratin from "breaking", i.e. fat separating. The last two I have made have turned into oily messes, even though I seem to cooking it properly: bubbling and beginning to brown.

asked by Kevin Fitchard over 4 years ago
3 answers 1819 views
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added over 4 years ago

chef arik is right on here. too high a heat and/or too long cooking.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

Agreed. You might also have trouble if using veggies that exude a lot of moisture.