I'm serving them for our thanksgiving meal tonight but was hoping to ready them now.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
A couple of hrs ahead works for me; I don't prepare several hrs. ahead because I do not want all of the cream/milk liquid to be fully absorbed before baking. One of my favorite side dishes to serve; use a good quality grueyre; makes all the difference.
In my experience, this this dish tastes best when first cooked. Though it reheats just fine, it's better freshly baked. It's also super easy to make, so prep your cheese and wash scrub the potatoes any old time, but save assembly for last possible minute. Unfortunately, I've never found a way to hold peeled or sliced spuds to hold for more than a few minutes. You need an assistant. I'd enlist a sous chef, possibly with a small bribe like an early cocktail or a taste of some 30-year-old single malt.
Nancy is a trusted home cook.
And if the sous is very short (=under 18), let the bribe be dessert - as in ever-needed quality control tasting of pie, cake etc before being served.
My answer was to the original question "to prep the dish ahead; NOT "to bake the dish ahead". I would never "bake" the dish ahead. Perhaps the second responder did not address the original question???
I think my wording may have been unclear; I wouldn't bake it ahead but was thinking about how far I could go with the prep. Currently potatoes are peeled and submerged and cheese is grated. My instinct was to leave it there so I got just the confirmation I needed, thank you!
My recipe to prepare them to bake ahead is from a NY caterer and has worked for me for years; but of course you do whatever works best for you. For others who want another option, I do not like to leave the potatoes in water because of its effect, so I prepare the entire dish up to 2 hrs ahead; cover; and baked for the dinner party in enough time for them to rest before serving.
Please enter a valid email address.
Well played. You deserve a cookie.
Chocolate Peanut Butter Cookies
Improve Your Cooking in 5 Minutes
In Search of a Signature Dish to Call My Own
A Cheesy, Crispy Take on Edamame
Around the World in 10 Breakfast Sandwiches
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.