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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)