The first time it turned out absolutely brilliant, the second time - it was too runny and the cheese was curdled a bit.
What was the difference? The white sauce. Make sure when you mix the flour and butter together, you have a fairly thick roux. The first time, I added a bit of extra flour to accomplish this - the second time, I followed the recipe exactly. I added the milk and stirred and stirred - but the white sauce never got as thick as it should, and then couldn't hold the cheese together once it was baking in the oven.
I'll be making this again - with minced onions and keeping an eye on the consistency of the flour and butter mixture - because it's a great basic recipe for au gratin potatoes.
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The first time it turned out absolutely brilliant, the second time - it was too runny and the...