I'm wondering if anyone has any idea what i did to cause my potatoes au gratin to split?
I didn't exactly follow a recipe, just made them like my grandmother always did: bechamel with chopped shallot, 2 tbsp melted butter, 2 tbsp flour, 2 cups milk (skim, lactose free). I prefer a slightly thinner sauce for potatoes au gratin. The bechamel was prepared on the stove with hot milk, I took it off the heat to add my extra old cheddar (1 cup) and seasoned with S&P, mustard, paprika, etc. I combined with thin sliced potatoes, ham and some thawed and pressed spinach and baked for about an hour at 375.
I took it out of the oven and the sauce had split, it looked terrible! I stirred it up and it still tasted ok but I would love to find out why this could happen for the next time I make them. I live alone but it's a dish that I would love to make for company in the future. Thank you. :)