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Scalloped potatoes-make ahead?

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Elizzie Dec 22, 2006 09:00 PM

I have 10 people coming for Christmas Eve dinner at my house, but I'll be away until mid-day (I hope) that day. The scalloped potatoes are the only thing on the menu that I'm concerned about; has anyone successfully made them ahead of time and reheated?

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  1. Candy RE: Elizzie Dec 22, 2006 09:28 PM

    I might assemble it and par bake it to help keep the potatoes from turning color and then finish it off just before. Be sure to use cream so the sauce does not get curdly.

    1. lollya RE: Elizzie Dec 22, 2006 09:29 PM

      I think they should be just fine...they always are when i reheat them. You could undercook, then finish off the cooking when you get home....

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        jmnewel RE: Elizzie Dec 22, 2006 11:52 PM

        I routinely make scalloped potatoes a day or two or three ahead, since I find them to be more flavorful that way. I bake them about 15 minutes less than the recipe calls for, cool them, cover them with a paper towel and then plastic wrap and refrigerate. To reheat, bring them to close to room temperature, if you have time for that, and bake about 30 minutes at 350°. If they are refrigerator cold, they will take a good 45 minutes to reheat. These potatoes are very flexible. They do not discolor with this treatment.

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          Elizzie RE: Elizzie Dec 23, 2006 02:38 AM

          Thanks1

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            Elizzie RE: Elizzie Dec 23, 2006 02:40 AM

            I meant "Thanks!"

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              coconutz RE: Elizzie Dec 24, 2006 01:41 AM

              I agree that they are better reheated.

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                swissbird RE: Elizzie Dec 24, 2006 04:06 PM

                I thank you as well. This is my first time making scalloped potatoes (I'm 65!!) and I'm having a group in tomorrow for lunch....so I hope you are right.

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