Can this recipe be made the night before and stored overnight before roasting?

Hello? Could I make this the night before for brunch the next morning? Will the stock and refrigerating be enough to keep the potatoes from browning?

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1 Comment

Lori T. April 7, 2021
I don't think so. The only way to prep a sliced potato and prevent the oxidation is to par-boil the slices to a rubbery stage and then assemble your gratin. The parboil will stop the slices from going brown.
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