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Home Cooking 14

Au Gratin Potatoes that are Creamy but not Runny

pegasis0066 | Dec 22, 201412:26 PM

I am on a quest to make the perfect au gratin potatoes. I can get the flavor pretty much right but I struggle with the consistency. Lately I have been baking them until cooked, cool, and then re-heat - this has helped set them and reduced the runniness but they still aren't perfect.

I am looking for au gratins that cut into a perfect square, and don't slip/slide apart... like in this photo.

Any suggestions on techniques and/or ingredient modifications?

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