Our traditional Christmas dinner is beef tenderloin with scalloped potatoes. This was the 9th Christmas I've made scalloped potatoes and they were a disaster and I have no idea why.
The basic recipe is 3 pounds Yukon golds, peeled and sliced thin. They are layered with heavy cream (a quart) and a pound of white cheddar. They are baked at 375 for 45 minutes covered and then an additional 30 minutes uncovered. I also always let them sit 30 minutes before serving.
This year they were soupy and the potatoes were not even close to done. I increased the temp to 400 and baked another 30 minutes and the potatoes were a bit better but still al dente. The sauce tasted great (cheese and cream, how could it not?) but it's a soupy mess. Ive never had this happen before.
The only change from previous years is that Dh got organic Yukon golds instead of non-organic.
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