Anonymous
Post 11/14/2023 17:49     Subject: Why is my potato gratin so watery?
Anonymous wrote:I would skip the milk, just cream and cheese, and make sure to bake a long time uncovered.


+1 on the cream.
Anonymous
Post 11/14/2023 17:25     Subject: Why is my potato gratin so watery?
Too much milk!
Anonymous
Post 11/14/2023 17:20     Subject: Why is my potato gratin so watery?
Next time soak your taters first
Anonymous
Post 11/14/2023 17:20     Subject: Why is my potato gratin so watery?
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
Post 11/14/2023 15:44     Subject: Why is my potato gratin so watery?
I would skip the milk, just cream and cheese, and make sure to bake a long time uncovered.
Anonymous
Post 11/14/2023 15:38     Subject: Why is my potato gratin so watery?
Anonymous wrote:
Anonymous wrote:Did you follow a recipe?


No, do you have one?

https://www.recipetineats.com/potatoes-au-gratin/
Anonymous
Post 11/14/2023 15:37     Subject: Re:Why is my potato gratin so watery?
You need a roux in there as a thickener
Anonymous
Post 11/14/2023 15:13     Subject: Why is my potato gratin so watery?
Anonymous wrote:Did you follow a recipe?


No, do you have one?
Anonymous
Post 11/14/2023 15:08     Subject: Why is my potato gratin so watery?
Potatoes that are too waxy can get watery as they cook
Anonymous
Post 11/14/2023 15:06     Subject: Why is my potato gratin so watery?
Did you follow a recipe?
Anonymous
Post 11/14/2023 14:45     Subject: Why is my potato gratin so watery?
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.