Can you parbake a gratin?

We are traveling about 2.5 hours for Thanksgiving dinner and I want to bring a sweet potato gratin (just sweet potatoes, butter, cream and spices.) Should I bake it all the way through and reheat, or partially bake it, travel, and finish cooking right before dinner?

Posted by: Savour
November 22, 2015

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fitzieNovember 23, 2015

Bake it all the way and warm it for about half hour at 325 prior to serving. Cover loosely with foil while baking to keep it from drying out. If you have one of those insulated carriers you'll be ahead of the game. They really work well.

Ali S.November 23, 2015

I'd to the same—and maybe bring extra cream and butter to add in just in case it does start to dry out.

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Can you parbake a gratin?

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