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Feb 14, 2009 11:43 AM

I am mkaing Potato Gratin and want to know if I can slice the poatoes 4 hrs early?

I am wondering if I can slice potatoes 4 hrs earlier then when I need them. If I can how would you store them?


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  1. I would go ahead and slice them and keep them in cold water until you are ready to use them.

    1. Yep, submerge them in cold water (and I'd put them in the frig) or they're going to get black and slimy.

      1. Try slicing them into cold water, and I imagine they should hold, though they will lose quite a bit of starch to the soak. Make sure they are completely covered or you'll have browned spots. I can't vouch they'll go four hours without browning, as I've never soaked them as long as four hours. So, to be honest, I can't tell you I KNOW this will work. Anyone else have more experience?

        2 Replies
        1. re: amyzan

          What about soaking them in the heavy cream you're going to use for the gratin? I could be wrong, but I imagine that this might improve the thickness of your sauce because you won't actually lose the starch... :)

        2. A tbsp. of white vinegar added to the soaking water will prevent oxidizing but may give a slight vinegary flavor.(lemon juice works, too....) Adam

          1. Sorry to be the contrary voice, but I wouldn't soak in water--you need the potato starch to thicken the cream. I'd bet that you can assemble the whole thing, cover, and pop into the fridge till it's time to bake.

            4 Replies
            1. re: Erika L

              Yep -- this is the way to go.

              1. re: Erika L

                Yep, Erika L has it right. If you put your potatoes in cold water to hold they'll lose a lot of starch and your gratin will be disappointing. I'd wait until it was about time to deposit them in the oven before getting started on it.

                1. re: Erika L

                  excellent, that's alot easier, can't belive I didn't think of that .

                  1. re: drewb123

                    Better yet, go ahead and bake the gratin ahead of time. It's one of those dishes that reheats beautifully - I actually prefer it that way.