Twice-Baked Potato Casserole Issue

BornToShop · ‎03-10-2010

I love this recipe; made it once but the sour cream curdled after baking it. This recipe is made with unpeeled baked potatoes (not mashed). Are there any suggestions to how to get the sour cream to not curdle? I have read baking at a lower temperature or adding a bit of flour to the sour cream helps. TIA!

Group 5 minus 1 · ‎03-11-2010

I think baking at a lower temp and covering and then removing the cover at the last 15 mins or so may help. This is just guess work on my part.

I keep on dancin'

tends2dogs · ‎05-08-2010

@BornToShop wrote:
I love this recipe; made it once but the sour cream curdled after baking it. This recipe is made with unpeeled baked potatoes (not mashed). Are there any suggestions to how to get the sour cream to not curdle? I have read baking at a lower temperature or adding a bit of flour to the sour cream helps. TIA!

@BornToShop Can you post the recipe? One thought, did you use low fat or fat free sour cream? I, too, am guessing, but I would love the recipe. It looks delicious.

Fear not Brothers and Sisters! I have read THE BOOK..........we win!!!

Nonametoday · ‎03-09-2010

Sour cream, to curdle or not to curdle: I found this on line.

Check for curdling agents in your recipe. If you are adding acid, in the form of lemon or lime juice, or tannin, in the form of coffee, tea or potatoes, try not to heat the sauce. It will be warmed through if used cold as a garnish on hot food.

Heat sour cream sauces gently and do not allow them to boil. Stir constantly with a wooden spoon to prevent the sauce on the base of your pan from getting hotter than the rest.

Add a small amount of flour to your sour cream sauce. This will help to prevent curdling. Flour coats the proteins and stops them from collecting together.

Remove the sauce completely from the heat and whisk vigorously to reincorporate the proteins if your sauce does start to curdle.

bonappetit · ‎07-21-2017

Creme fraiche is a good alternative. It is more heat stable than sour cream. Google for details.

deepwaterdotter · ‎03-09-2010

@bonappetit wrote:
Creme fraiche is a good alternative. It is more heat stable than sour cream. Google for details.

Good advice.

sunshine45 · ‎03-09-2010

personally i would not bake the sour cream if it is just sitting on top. i would just add some blobs of the sour cream AFTER it has come out of the oven.

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BornToShop · ‎03-10-2010

@tends2dogs wrote:
@BornToShop wrote:
I love this recipe; made it once but the sour cream curdled after baking it. This recipe is made with unpeeled baked potatoes (not mashed). Are there any suggestions to how to get the sour cream to not curdle? I have read baking at a lower temperature or adding a bit of flour to the sour cream helps. TIA!

@BornToShop Can you post the recipe? One thought, did you use low fat or fat free sour cream? I, too, am guessing, but I would love the recipe. It looks delicious.

@tends2dogs, hope this link works! I used regular sour cream. Think I will try a lower temp & adding a little flour.

https://www.tasteofhome.com/recipes/twice-baked-potato-casserole

BornToShop · ‎03-10-2010

@bonappetit wrote:
Creme fraiche is a good alternative. It is more heat stable than sour cream. Google for details.

@bonappetit, I have never used crime fraiche; how does the taste compare to sour cream?

deepwaterdotter · ‎03-09-2010

@BornToShop wrote:
@bonappetit wrote:
Creme fraiche is a good alternative. It is more heat stable than sour cream. Google for details.
@bonappetit, I have never used crime fraiche; how does the taste compare to sour cream?

I find creme fraiche to have a mildly nutty, tangy flavor, and sour cream to taste, well, sour. Creme fraiche is a bit creamier in texture to sour cream.