Make ahead potato galette
I won't have a lot of time tomorrow to cook New Year's Eve dinner. I'm hoping to assemble a potato galette this evening, store it in the refrigerator overnight, and cook it tomorrow. Has anybody tried this? Were you happy with the results?
The Julia Child method from The Way to Cook calls for steaming the russet potatoes whole with skin on the night before until partially done (about 15 minutes) and then refrigerating overnight. (I've gotten away with just a few hours refrigeration). When the potatoes are cold, peel and grate on the large hole side of a grater. You then salt and pepper them and press into a non-stick pan with a good amount of clarified butter. Cook until brown on one side then flip and brown on the other.
You could grate the potatoes early in the day and hold them in the fridge without fear of the color changing or the grated potato discoloring since it's already partially cooked. Seems like it will suit your needs just fine.