How far ahead can I assemble scalloped potatoes?

Bumblebeez SC Zone 7December 3, 2009

I am having a group of people over Sunday night and need to make a large scalloped potato ( au gratin really) dish.

Can I make it Saturday and bake it Sunday night?

It will be served buffet style.

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Raw potatoes will turn dark if not submerged into a liquid....or slightly precooked.
You can prepare ahead if all the potatoes are "under milk" or partially cooked.
I would partially cook the potatoes, slice and assemble the dish, then cook.....and remember that a really big dish can take a long time to cook or even heat up if it's been refrigerated.
Linda C

    Bookmark   December 3, 2009 at 5:14PM
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Bumblebeez SC Zone 7

Thanks, I think that's what I will do: partially cook the potatoes.

    Bookmark   December 3, 2009 at 6:23PM
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Or, you can make/bake the entire thing Saturday and warm it up Sunday. Our family -- and I personally -- think(s) the dish actually improves overnight. Wouldn't do this with small/shallow version but the 3-4 quart batches I make work wonderfully. Sometimes add a little milk or cream upon re-heat.

    Bookmark   December 4, 2009 at 11:05PM
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Bumblebeez SC Zone 7

Thanks for the idea. I don't think I want to experiment with totally precooking for the party but I will try it for just the family. I have a fear of it tasting like leftovers!

    Bookmark   December 5, 2009 at 8:32AM
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