Lately, I can’t seem to get the right consistency. For lack of a better description, in the last few scalloped casseroles, they don’t reach that gentle texture balance. They’re not hard, but there still a slight non-creamy bite to them, if that makes sense. KInda bland.
I need a proper melding of cooking time and temperature. I’m speculating that maybe I overcooked in the oven trying to get the job done? Also, I think I mistakenly left a bit of water in there from the par-boiling, which diluted the cheese sauce and also contributed to the texture issue, or perhaps a bit underdone, and contributed to the potatoes not sufficiently absorbing the flavors. I know, I’m overthinking it.
I already have a cheese sauce prepared. I’m using white potatoes. I was thinking about doing the par boil duties potatoes in an instant pot.
I will keep that recipe, but I already have that prepared cheese sauce. Is that my problem? 4 cups cheddar, 1 1/2 cups milk. It’s thick and creamy, but will that translate for that recipe when it comes to the potatoes ability to absorb flavors?
How much concern should I have about the starch doing it’s thickening job considering the presence of an already thick/creamy cheese sauce.
I didn’t expect that 1/16" slice thickness. That sounds like it factors well into the equation?
I was thinking about heating the cheese mixture, adding the sliced potatoes, letting them simmer about 3 minutes, transfer to baking dish.