How do you thicken up scalloped potatoes?
- Once you have the milk mixture (in the recipe below) made.
- Using a fork, mix the cornstarch and milk mixture together until there are no more lumps.
- Pour the cornstarch mixture back into the pot of milk and whisk together.
- Let cook for 1 more minute, this should thicken up the sauce.
Then, how can I thicken my scalloped potatoes?
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients
One may also ask, what makes scalloped potatoes runny? The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
Also know, are scalloped potatoes supposed to be watery?
When you are making scalloped potatoes, the tendency is to want to get the potatoes peeled and sliced and then soak them in water till you are ready to use them. You will get watery potatoes. The lesson here is to soak them in the milk you are going to be using.
How do you fix runny potatoes?
Tip: Fixing Runny Mashed Potatoes If your mashed potatoes are too soupy, put them over medium/low heat with the top off and let them cook for about 10 minutes. Stir potatoes often so the bottom doesn't burn.