All questions

Fall Roasted Vegetable Gratin: Want to use only cream and white cheddar but it keeps breaking in the oven. Do I need a bechamel or flour?

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!

asked by Milk & Honey almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1772 views
Esther Plume
added almost 7 years ago

I'd go for a bit of cornflour/cornstarch, you can mix it into some of the cream you're already using, and should help stabilise things a bit.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Milk & Honey
added almost 7 years ago

Good idea. Thanks!. I haven't used cornflour but it sounds like it would be less "cornstarchy" than cornstarch. Yes?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Esther Plume
added almost 7 years ago

I think it's just the English name for cornstarch - it comes as a very fine powder here.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

I'm old school on this one and I would go with a bechamel on this, sinful as it sounds. Make a roux, heat up some milk to scalding, add some nutmeg and blah,blah. But a bechamel is the best binder I can think of here.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 7 years ago

With apologies to pierino, I make fall and winter vegetable gratins regularly with a good layer of panko, some s&p over every layer, just heavy cream then cheese over the top. The panko acts as pseudo-roux, and a final layer over the top followed by cheese takes on a good toasted flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)