Can you prepare potatoes gratin in advance?
and you can do it either way -- assemble it, cover, and refrigerate (remember to add to the baking time to compensate for starting cold)
Or bake, cover, and just reheat.
One of the most nearly bulletproof recipes out there.
In my recipe I don't parcook the potatoes for gratin, so storing it assembled but raw would not work. Just a caveat depending on OP's recipe.
Why not? shouldn't make any difference whatsoever.
It's one of those dishes that takes to reheating quite well.
How far in advance are you talking?In general, it reheats very well. You might want to add a bit more liquid if you will be serving it later-it could absorb a bit.
I would like to prepare it a day in advance. I wasn't sure because of the cream, but it looks like it will be fine if I cook it then reheat it. Thanks!
Oh, definitely a day ahead...that's fine.
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