"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 06-18-2006, 09:06 PM   #1
Assistant Cook
Join Date: Jun 2006
Location: Gympie Queensland Australia
Posts: 7
Help with Cheddar Potato Bake!


I have tried to make this dish at least 6 times but the sauce separates. Could someone please help me.


1 kg Potatoes, peeled and thinly sliced
1/2 cup grated cheddar cheese )
1 level tspn mixed herbs )
1 level tblspn chopped parsley ) combined
1/4 level tspn freshly ground black pepper)
1 x 300ml carton cream
1 level tblspn chopped parsley
1 cup grated cheddar cheese

1. Put half potatoes into a greased 1.5 litre ovenproof dish.
2. Sprinkle with combined ingredients.
3. Cover with remaining potatoes, drizzle with cream. Sprinkle with parsley and cheese.
4. Bake in a moderate oven 375F 1-1 1/4 hours or till potatoes are tender.

I have tried different potatoes, different cheese, shorter cooking time, lower oven temperature but nothing helps. So please HELP.



regga is offline   Reply With Quote
Old 06-18-2006, 09:25 PM   #2
Senior Cook
Join Date: Mar 2006
Location: California
Posts: 270
I wish I could help you Regga but I cannot think of a reason the sauce should seperate unless you are not using heavy cream. Cream and cheddar should blend well. Cheddar does not like to melt and blend into a homogenous sauce. Perhaps mixing some flour with the cheese would help. I think that I would try making small dishes using a few differing methods to see if you solve the problem. Let us know the results.

Swann is offline   Reply With Quote
Old 06-18-2006, 10:29 PM   #3
Senior Cook
Join Date: Sep 2004
Location: California
Posts: 211
Here's a recipe for cheddar potatoes that always works well for me and is very popular with guests.

Cheddar Potatoes
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
4 medium potatoes (raw), peeled and thinly sliced

In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat and add the cheese, salt, Worcestershire sauce and pepper. Stir until cheese is melted. Place 1/2 of the sliced potatoes in a greased 2 quart casserole. Top with 1/2 the sauce. Layer remaining potatoes on top of sauce and spread the rest of the sauce on top. Cover and bake in a 350F preheated oven for 40-45 minutes. Uncover and bake 20 minutes longer or until potatoes are tender and lightly browned. Yield: 4-5 servings. (You may add any herbs or spices you like to the sauce.)
auntieshelly is offline   Reply With Quote
Old 06-24-2006, 07:43 PM   #4
Assistant Cook
Join Date: Jun 2006
Location: Gympie Queensland Australia
Posts: 7
I just wanted to say thankyou for the replies.

regga is offline   Reply With Quote
Old 06-24-2006, 09:02 PM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,440
The difference is the flour. It is used to make a roux with the butter. The roux stabilizes the melted cheese and keeps it from separating.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:52 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.