X-post from Cooking

1929SpanishDecember 24, 2013

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!

Thank you for reporting this comment. Undo
rococogurl

i would bake the gratin through, leave it at room temperature and reheat it on the very top shelf of the oven. if you can get that in over the turkey, that works. if not, put it in on a higher heat while the turkey rests for 30 mins.

    Bookmark   December 24, 2013 at 4:40PM
Thank you for reporting this comment. Undo
PRO
Sophie Wheeler

Toaster oven. It gets used more than the full size oven in my house.

    Bookmark   December 24, 2013 at 4:42PM
Thank you for reporting this comment. Undo
1929Spanish

Awesome! Thanks so much!

    Bookmark   December 24, 2013 at 4:42PM
Sign Up to comment
More Discussions
Thank you GW! I have RUNNELS!
My soapstone arrived today, and is now sitting on my...
oldhousegal
Do all my finishes have to match
My kitchen cabinet hardware is brushed nickel, but...
cheriberi2001
Help withwith quartzite countertops.
Hi all, I'm hoping I can find some information about...
MominMiami
Gray Tile Grout - hideous HELP!!
Please help! I asked my tile guy to update our backsplash....
isheryl
Need advice on choosing type of kitchen cabinet hardware
We are having our house totally redone after a fire...
celocey
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™