I tried to make homemade au gratin potatoes for the first time last week. I used my food processor to slice the potatoes with great success. My roux came out runny, but was still tasty. I snuck a little horseradish into the mix.
My biggest issue was that the potatoes turned brown and oxidized. I tried to make sure that the roux covered them up and then added cheese in layers to try to keep the potatoes covered. Unfortunately, about half of them still turned brown.
Any tips to prevent the potatoes from turning? I've heard that vinegar can help cut pectin oxidation. I'm worried that just soaking the cut potatoes in water will make the roux even runnier.
My biggest issue was that the potatoes turned brown and oxidized. I tried to make sure that the roux covered them up and then added cheese in layers to try to keep the potatoes covered. Unfortunately, about half of them still turned brown.
Any tips to prevent the potatoes from turning? I've heard that vinegar can help cut pectin oxidation. I'm worried that just soaking the cut potatoes in water will make the roux even runnier.