TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoesI am preparing them for tomorrow. So the aim is to put them directly into the oven tomorrow. I've done the cream and the boiling and they are in the tray ready to go, sans cheese.My question is: I followed the recipe but I'm not that great with the knife and thus my slices were a bit thick, probably 5-6mm.It said to cook them for about 3 minutes in the simmering cream, or until cooked. I must have cooked the potatoes in the cream for what felt like forever (well over ten minutes) and they did not seem to be thoroughly cooked. It did not want to boil the cream lest it split. So I just continued with a simmer and kept turning them so they didn't stick to the bottom of the pan.After well over ten minutes I was concerned about burning the cream though the potatoes still didn't look all that cooked. So I dished them out.My question is, will this be OK if the potatoes are not fully cooked through? Providing it's going to go into the oven with a layer of milk and cream it should cook the potatoes through so they are soft? Should I cook it a little longer and lower than the recipe states?

SOLUTION: Dauphinoise potatoes: not fully cooked in cream?

PROBLEM: I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then:  Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage for the consistency is Nutella-like. Is this normal? If yes, why the "knead" instruction? If not, what went wrong?

SOLUTION: Should scones dough be sticky?

PROBLEM: My husband and I do not drink milk during the week, and rarely use it for cooking. However, on weekends when I am home I like to make coffee and have it with milk. The problem is it is very expensive to purchase even the smallest container of 2% milk at the store only to have it go bad before I've gotten more than a quarter of the way through it.Is there a way I can preserve a quart of milk for my coffee, without it going bad? Is freezing an option? I am not a fan of milk alternatives, or the little creamer things that are shelf stable.

SOLUTION:
Preserving small amounts of milk