Hello all. Nice to be here. Can anyone tell me why the Mornay Sauce(Bechamel w/cheese) I use in my Scalloped Potatoes and Ham casserole always breaks and turns to soup? The dish still tastes good…but looks awful and is not at all creamy. The sauce disappears.
Thanks so much for responding to my question so quickly. I also thought it was a high heat problem because it exhibited all the appearances of a major ‘breakdown’. I thought the Mornay sauce was adequately thick, but as you point out, it apparently wasn’t. I made a traditional roux/Bechamel/Mornay but may also have added too much milk and heavy cream. I’ll try using your suggestions the next time. Thanks again. Jim Mac