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.
Depending on what youi're using for vegetables, the breaking could be caused by too high a temperature in your oven. You might try baking at 350-375 with a foil tent, then browning the top with a broiler for the final few minutes. You could also try baking in a water bath. My final thought would be to make the gratin with a bechamel: Make a roux with 2 Tbsp butter and 2 Tbsp flour for every 2 cups of cream, then simmer the sauce for 15 minutes before pouring into your gratin.
chef arik is right on here. too high a heat and/or too long cooking.
Agreed. You might also have trouble if using veggies that exude a lot of moisture.
Please enter a valid email address.
Well played. You deserve a cookie.
What to eat when the prospect of turning on the oven feels dangerous
Our Fall 2016 Cookbook List
Vintage Southern Spice Cake
Couscous Salad—Sans Couscous
Win At Wedding Gfits
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.