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Old 06-18-2006, 10:06 PM   #1
Assistant Cook
 
Join Date: Jun 2006
Location: Gympie Queensland Australia
Posts: 7
Help with Cheddar Potato Bake!

Hi,

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


CHEDDAR POTATO BAKE :

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.

Thankyou
regga.

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Old 06-18-2006, 10:25 PM   #2
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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.
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Old 06-18-2006, 11:29 PM   #3
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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.)
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Old 06-24-2006, 08:43 PM   #4
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Location: Gympie Queensland Australia
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Hi,
I just wanted to say thankyou for the replies.

regga.
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Old 06-24-2006, 10:02 PM   #5
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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.
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