Member Forums
Welcome to the forums. If you are already a BakeSpace member, you will need to register for a forum account to start posting. Once you register, please email us at so that we may quickly activate your forum account.
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Broken Au Gratin

Post new topic   Reply to topic Member Forums Forum Index -> Recipe Chat
View previous topic :: View next topic  
Author Message

PostPosted: Tue Nov 21, 2006 1:47 am    Post subject: Broken Au Gratin Reply with quote

A friend of mine made an easy butternut squash au gratin from Jaques Pepin that essentially called for laying slices of squash and pouring cream over it, add parmesan cheese and bake.

It was tasty - but the cream curdled.
Anyone have a theory on why?
The only wildcard was the addition of a few slices of sweet potato.


Back to top
Nana Lee
Garde Manger Chef

Joined: 11 Oct 2006
Posts: 36

PostPosted: Tue Nov 21, 2006 4:58 am    Post subject: Reply with quote

I cannot think of any reason why the cream should curdle.
Did she follow the right temp?
Was the cream close to expiration date?
Frankly, I've never had cream curdle in a baked dish.
Back to top
View user's profile Send private message
Chef de Cuisine

Joined: 17 Oct 2006
Posts: 263

PostPosted: Tue Nov 21, 2006 5:35 am    Post subject: Reply with quote

Many gratin recipes call for pre-thickening the cream. Essentially, on the stove top, you make a roux with equal parts butter and flour (and whatever other flavorings you might want to add), and whisk until they make a smooth paste. 2 tablespoons each is a good amount. Don't let the roux turn too dark, though. Then add the cream and whisk until thoroughly combined. Boil briefly, stirring constantly, until slightly thickened.

The roux helps the starch in the flour integrate evenly into the fat in the cream and helps to keep everything together, with a nice consistency.

Some gratin recipes also call for parcooking the vegetables beforehand on the stove top (either boiling or steaming). Potatoes and squashes have a relatively high water content - if water seeps out during oven cooking, it can keep the sauce from thickening and binding properly. So some recipes give the veggies a head start - some even boil them in the cream.

DISCLAIMER: These are all educated guesses - I can't say for sure why that recipe didn't quite work.
Back to top
View user's profile Send private message
Commis Chef

Joined: 05 Dec 2006
Posts: 1

PostPosted: Wed Dec 06, 2006 9:48 am    Post subject: Thank you Reply with quote

Thanks for the ideas.
I agree that a roux would have helped.
A second version (w/o sweet potato) did the same thing - I will suggest the roux to her and see if it helps.

Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic Member Forums Forum Index -> Recipe Chat All times are GMT - 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group
About Us Recipes Join Now Connect is the grassroots online community where you can share recipes, build new friendships, learn from other home chefs and express your passion for all things food-related.

About Us

Contact Us


Press Room

As a BakeSpace member you can post, search and swap recipes in real-time, and our unique recipe swap feature ensures that you'll always know what youre friends are cooking.

New Recipes

All Recipe Categories

My Recipe Box

Joining BakeSpace is quick, easy and free! Once you become a member you can start swapping recipes and connecting with other foodies immediately.

Sign Up

Invite Friends

Facebook Join our Facebook Fan Page for surpise giveaways!
Twitter Follow us on Twitter for Daily Cooking Tips from our founder.
Pinterest Follow us on Pinterest and check out what we're pinning today!

Cookbook Cafe

Cookbook Cafe is a do-it-yourself digital publishing platform that enables anyone to create, market and sell their very own cookbook to the world for profit or fundraising.With our easy-to-use cookbook builder, you can publish your own beautifully interactive cookbook as both a Web-based eBook and iPad App. The builder also makes it easy to crowdsource recipes and include content from family members, friends and co-workers -- whether they're in the next room or halfway around the globe.

CookBook Builder

New Cookbooks

Non-Profit Cookbooks

Cookbook Partners

Search Cookbooks

2012IACP Awards Nominated for "Most Intriguing Use of New Technology"
2011Webby Honoree "Community"
2011Webby Honoree "Lifestyle"
2011Webby Honoree "Social Media"
2010Webby Nominee "Best Social Network"
2010GIT Catalyst Conference "Top 5 Best Female Owned Companies"
2009Webby Nominee "Best Social Network"
2009Twiistup Conference Finalist
2008Webby Honoree "Best Social Network"
2007Webby Honoree "Best Social Network"
  © 2006−Present BakeSpace, Inc. All Rights Reserved.