It is possible to pre-prepare the gratin up to 2 days ahead by simmering the potatoes and transferring them to the buttered baking dish, then refrigerating them until needed. You should cool and refrigerate the mixture as quickly as possible, and within 2 hours of cooking.
Can you make potatoes au gratin the day before?
Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving .
What is the best way to cook au gratin potatoes?
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk . It’s the perfect side dish for the holidays. Preheat oven to 375 F. Lightly grease a 9 x 9 inch baking dish. Layer potatoes in the baking dish. Melt butter in a large saucepan over medium heat.
How long does it take to cook a frozen gratin potatoes?
Bake the gratin for about 50 minutes , until it is bubbly and piping hot all of the way though. If the top is not golden then increase the oven temperature to 240c/450F and bake for another 5-15 minutes, keeping an eye on the dish to make sure that it doesn’t burn in the hot oven.
Do potatoes discolor after cooking au gratin?
The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking . Can potatoes au gratin be reheated?
What does the perfect potato gratin look like?
There’s an ideal potato gratin that we will always be striving for, and — until now — couldn’t ever be quite sure we’d get: tender but not mushy potato slices, stacked like a heap of slippery magazines , hugged by but not set adrift in cream, with a bubble-pocked, golden, melty top.