Prepping potato gratin ahead?
Can a potato gratin be prepped to the point of pouring the cream over the sliced potatoes a few hours ahead of time or will the potatoes turn color? Or should I just bake it and reheat at the host home? Thank you and happy holidays!
I have a similar question - my potato gratin calls for the potatoes to be par-cooked in the cream on the stove top, then layered in the gratin dish with cheese and caramelized onions. Because of the pre-cooking step, the gratin isn't particularly liquidy when assembled. Should I go ahead and assemble it the night before, or keep the components (half cooked potatoes, onions and cheese) separate and put it together in the morning?
cook everything on the stove, let the sliced potatoes simmer in the cream. u can do this the day or maybe even 2 days before if u want then just finish it off in the oven. this is a geat way cuz u can taste it during the cooking and add more salt if u need and u dont risk it getting burned by reheating it.. (well if u dont forget it in the oven ofcourse)