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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!

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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
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Sophie Wheeler

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

    Bookmark   December 24, 2013 at 4:42PM
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Awesome! Thanks so much!

    Bookmark   December 24, 2013 at 4:42PM
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