Cheese sauce splits in oven.

[loveareadingthanks]

I make a mean cheese sauce. Really nice. Normal butter, flour, milk, cheese.

But if I try to bake with it, it splits. Well, usually, it's fine on cauliflower cheese that's only in the oven for about 20 minutes, but when I've tried fish pie, or cheesy baked potato thing for 40-60 minutes, it always splits. Tastes ok but looks disgusting. Should I be using a different recipe for these?

Pure guesswork here, based on nothing but a hunch, but what if you increase the proportion of flour to cheese? Might that help bind in the fats?

it splits as the cheese cooks, whereby the protein hardens and separates from the rest of the cause

try a cooler oven, and for a shorter time?

Thanks, I'll try a bit more flour and lower oven temps.