X-post from Cooking
I'm having a cooking conundrum.
I'm serving a turkey with sage, garlic and lemon with a goat cheese and thyme potato gratin from a Williams Sonoma cookbook. This is one of two days in the year where I need two ovens, which is why I only have one.
If I wanted to bake the gratin in the morning and reheat in the afternoon, should I par bake it or bake it through, except browning? Of course the cookbook doesn't tell me these things! I've probably offended the people at WS for looking at their merchandise when I only have one oven, huh? ;)
All suggestions are welcome!