Question about potatoes..

[madfloridian]

I made scalloped potatoes with my regular recipe. I got the measurements right, it's easy to fix. About 45 minutes into the cooking cycle I checked it....the pan was almost filled with water. By the time I was done, I had scooped off several cups of water. I salvaged it, but it was so weird.

The store was out of baking potatoes, and these were just generic white round potatoes. What in the world would make them so watery? It was not my recipe, so it had to have been in the potatoes.

[Denninmi]

1. Probably a freshly harvested crop. That would be my guess.

Potato varieties naturally vary in moisture content, with the russets being lowest overall, I believe, and some of the red ones and similar waxy fleshed types being the highest. And, when freshly dug, especially if the plants haven't fully died off, they would have more moisture than if they had been in storage for a while.

Finally, growing conditions can affect it, too -- if it was a very wet season where they were grown, especially the last few weeks, they would have a higher moisture content.

[FloriTexan]

2. Hmmm....

Did you add corn starch. What kind of cheese did you use? Any other vegies. I only ask because i modify your recipe to add all kinds of stuff that can add water to it ;)

[madfloridian]

3. It was water in the potatoes. Had to throw them out.

I tried microwaving one and it was too watery to eat. Just don't know why there was water in them...ground conditions I guess. They even looked different.

Bet your scalloped potatoes are not as good as mine. :evilgrin:

[FloriTexan]

4. Oh yea!

Well! We will just have to have a cook off next time I see you. My Mac and Cheese is better too! :loveya: