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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Inspiring moments from your comments so far.
How You're Living a Minimal Lifestyle
Foolproof Steamed Fish
Mediterranean Kitchen Mats in Bold New Patterns
20-Minute Sheet Pan Chicken
Off-the-Beaten-Path Picks for Mom