Reheating gratins / making gratins in advance

I know reheated gratins are almost never as good as just-baked gratins, but in what way? What should I expect if I bake a potato or sweet potato gratin in the morning and reheat just before we have Thanksgiving dinner? That means it will sit for 4 hours, while the turkey is roasting, and then be reheated in the oven.

  • 6785 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Merrill Stubbs
Merrill Stubbs November 17, 2011

I actually find that a reheated gratin can be quite tasty! I usually bake mine not quite all the way and then reheat and finish cooking simultaneously before serving -- I find this keeps the potatoes from being mushy.

Review our Code of Conduct
Don't send me emails about new comments
inpatskitchen
inpatskitchen November 17, 2011

Totally agree with Merrill, especially on a day like Thanksgiving where you have SO much going on!

Review our Code of Conduct
Don't send me emails about new comments
Blissful Baker
Blissful Baker November 17, 2011

I go ahead & prep the gratin on Wednesday (cook the veggies, make the sauce & layer up the casserole) & refrigerate it unbaked. I then put it straight from the fridge to the oven on Thanksgiving day. That saves me time, but I have room in my oven for the gratin on T-Day. I don't know if you're thinking of time constraints or space limitations.

Review our Code of Conduct
Don't send me emails about new comments
halfasiangirl
halfasiangirl November 17, 2011

Thanks guys! Very helpful.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52