I am looking for feedback and tips for successful dishes containing béchamel, specifically casseroles. Whether its mac and cheese, scalloped potatoes, etc... lately our béchamel breaks during the process of baking.
We bake pretty low, 250-275. Béchamel looks good going into the oven.
If you keep bechamel hot for an extended time it will split and look a bit brownish called dextrinization and If you freeze bechamel it will often split I usually add some cornflour (Cornstarch) If I am freezing it.