I used this scalloped potato recipe the other day that used a cup of grated gruyere cheese between the potato layers, and some milk and cream poured over the top, then baked at 400 for an hour.
The problem was that while it was tasty, the cheese came out looking like tiny white dots or curds all over the potatoes and I expected this smooth, creamy sauce. I remember cheddar cheese also behaving similarly when I made mac & cheese once. Except it looked even worse - greasy and "curdy".
Is this called "breaking" or something like that? How do I prevent it?
Is this going to happen with every recipe that says to add grated cheese to the ingredients before baking?