Potato Dauphinoise

[Tilly2]

I made some tonight, having made it lots of times before but tonight it sort of curdled. It tasted fine but the crème fraîche was lumpy and it was watery at the bottom of the dish.

What went wrong? That's never happened before. Normally, it is a lovely, creamy sauce.

[melv16]

Did you pierce the lid before putting it in the microwave?:-)

[DTCwordfan]

same type of spuds or a different type, less floury or a different dish to your usual?

[Zacs-Master]

Love Melv's answer. Did you know the correct pronunciation is po.ta.tu. do.fen. Waaaaaaaaahz. ?

[Tilly2]

The potatoes were fine. It was the 'sauce' that was not as it should be.

[Tilly2]

I did Zacs , yes.

[DTCwordfan]

it sounds like you either used too much liquid this time or you could have been rushing it in not cooking the pots for long enough??

[Zacs-Master]

Merde. J'pense moi tres desolet. Or summink like that.

[Tilly2]

It was in the oven for an hour and ten minutes and I pre-cooked the potatoes beforehand. It's a mystery!

[Tilly2]

desolet?

[Zacs-Master]

Désolé. Excuse et moi.

[Tilly2]

I shall.

[melv16]

Look at the use by date on the crème. I've had a similar problem with fish pie

[Zacs-Master]

Oven not hot enough?

[Tilly2]

It was in date, Melv. It was a fresh tub.

The plot thickens.

[Zacs-Master]

Unlike your sauce ;-)

[Tilly2]

Same temp. as always. Zacs.

Curiouser and curiouser!

[Tilly2]

Perhaps it was just one of those things....?
better luck next time, eh?

[DTCwordfan]

La chance, le rub du green, peut-etre or it was that American 'Trump' cream of yours reacting in protest.

[Zacs-Master]

Vert surely

[Islay]

the acid in the potatoes tends to make the cream curdle. Did you blanche the potatoes in milk? and make sure that the oven doesn't get too hot 160 max You can also add a tiny bit of flour to the mix, and if you use waxy potatoes, the starch content will help to stop further curdling.