Why is my potato gratin so watery?

[Anonymous]

The ingredients are potatoes, gruyere, milk and cream. I add milk and cream to about half the level of the potatoes in a 2.5" oven dish.

[Anonymous]

Did you follow a recipe?

[Anonymous]

Potatoes that are too waxy can get watery as they cook

[Anonymous]

Anonymous wrote:Did you follow a recipe?

No, do you have one?

[Anonymous]

You need a roux in there as a thickener

[Anonymous]

Anonymous wrote:

Anonymous wrote:Did you follow a recipe?

No, do you have one?

https://www.recipetineats.com/potatoes-au-gratin/

[Anonymous]

I would skip the milk, just cream and cheese, and make sure to bake a long time uncovered.

[Anonymous]

I never add a thickener. I’d suspect the potato type you are using as a PP suggested and/or that your cream/milk is separating which you see as “watery”. How does it taste?

[Anonymous]

Next time soak your taters first

[Anonymous]

Too much milk!

[Anonymous]

Anonymous wrote:I would skip the milk, just cream and cheese, and make sure to bake a long time uncovered.

+1 on the cream.