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A question about a recipe: Pommes Dauphinoise (Potatoes au Gratin)

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When I saw your answer I realized I asked the wrong question. What I meant to ask is how much in advance (before baking) can you prepare this and should you stop before adding the milk? Thanks!

asked by galsmu over 5 years ago
1 answer 9384 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 5 years ago

You really shouldn't assemble this too far ahead of time without cooking it, as the potatoes will oxidize and discolor. If you want, you can cook it almost all the way through, then cool, cover and refrigerate. Return to room temp before finishing/reheating in the oven.