dish of baked scalloped potatoes
The Way To Bake Scalloped Potatoes Without Curdling The Milk
Milk curdling is a big obstacle when making scalloped potatoes. Luckily, you can prevent this by avoiding high heat and only using dairy products with a high fat content.
High heat is the biggest threat to milk curdling, so cook scalloped potatoes low and slow. Curdling is also tied to fat content, so stick with whole milk, cream, or half-and-half.
When nonfat or 2% milk is used to make scalloped potatoes on high heat, the emulsion breaks apart, causing the proteins to fold and stick to create lumpy curds.
Using cream or other fat-rich milk makes curdling less likely since they contain higher levels of butterfat that help prevent the proteins from clumping.
If you prefer low fat milk, heat-proof your dish before it hits the oven. Make a creamy sauce from the cheese and milk for a velvety result that will not curdle.