I make the classic, potato, heavy cream. No cheese. Oval pan.
Abbie is a trusted source on General Cooking.
No secret - you can assemble it and then put it in the fridge, then bake it day of ... I did that for TDay with a simple sweet potato and cream gratin and it worked great. Oh wait - do you want to bake in advance? In that case I would say to re-heat put it in a cold oven, turn the oven on, and bake until hot again - maybe 35-40 minutes. But I would bake it day of ...
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)