Freezing Todd Coleman’s potatoes gratin

I’m making the recipe called Todd Coleman’s Potato Gratin and need to make it a week ahead of time. What do you think about making it up except for gruyere on top and the bake, and freezing for a week?

Rita Lucido
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1 Comment

Lori T. December 15, 2019
Yes, since this recipe uses half and half you should have no problems at all if you make it ahead and freeze it. You can even bake it from frozen state, providing you start with a cold oven. It will just take longer. Or you can opt to thaw it out overnight, and bring the dish to almost room temperature before popping it in the oven.
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